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Coconut Curry Fish with Zucchini

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This coconut curry fish with zucchini bakes white fish fillets in foil packets over zucchini, corn, shiitake mushrooms, shallots, and red bell pepper, with a green curry coconut milk sauce.

Ingredients

  • 2 medium zucchini, sliced into rounds
  • 1 cup corn kernels
  • 6 oz shiitake mushrooms, stems removed and sliced
  • 2 shallots, thinly sliced
  • 1 large red bell pepper, sliced into thin strips
  • 1/4 cup fresh cilantro, chopped, divided
  • 1 tablespoon buttery spread or olive oil, plus more for the foil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons green curry paste
  • 2 teaspoons chopped garlic
  • 1 teaspoon lime zest
  • 1/2 cup coconut milk
  • 4 white fish fillets, about 6 oz each (cod, halibut, or sea bass)
  • Lime wedges, for serving

Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl, combine sliced zucchini, corn, sliced shiitake mushrooms, and sliced shallots.
3. Add red bell pepper strips and some chopped cilantro.
4. Add the buttery spread, kosher salt, and black pepper.
5. Toss the vegetables until evenly coated.
6. In a small bowl, combine green curry paste, chopped garlic, remaining cilantro, lime zest, and a pinch of salt and pepper.
7. Pour in the coconut milk and whisk until smooth.
8. Tear four large pieces of foil and lightly grease the centers.
9. Divide the vegetables among the four foil sheets.
10. Place a fish fillet on top of each vegetable mound.
11. Spoon the coconut curry sauce over the fish.
12. Fold the foil into sealed packets.
13. Set the packets on a sheet pan and bake 15 to 20 minutes, until fish is opaque and flakes easily.
14. Open the packets carefully and garnish with extra cilantro.
15. Serve with lime wedges.

Find it online: https://www.wellnesswarrior.org/coconut-curry-fish-zucchini/