2 (1-pound) yelloweye fillets Available in Our Seafood Subscription Box
2 tablespoons coconut oil
13.5 ounces full-fat coconut milk
1 medium leek, white part sliced finely, green part cleaned and left whole
1 medium red onion, thinly sliced
1 red pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons green curry paste
2 tablespoons soy sauce
1 bunch cilantro, roughly chopped
Salt and pepper
Preheat oven to 375°.
In a medium skillet over medium heat, melt coconut oil and sauté leek, red onion, red pepper, and garlic for 5 minutes.
Add green curry paste, ginger, and soy sauce. Sauté for an additional 30 seconds or until well combined. Remove from heat.
Place yelloweye in a greased baking dish and generously season with salt & pepper. Pour can of coconut milk into pan and cover with sautéed vegetable mixture.
Bake for 22 minutes or until fish flakes, checking at 18 minutes. Once cooked, add juice of ½ lime and stir in handful of chopped cilantro.
Serve hot over rice with a generous cilantro garnish.