Fish Baked in Coconut Chutney

This Indian-inspired baked fish gets a bright, punchy crust of fresh coconut chutney loaded with cilantro, mint, jalapeño, and cumin. The chutney comes together in a blender in seconds, and that herby, spicy paste does double duty as both topping and finishing sauce.

A quick brush of turmeric oil goes on first, giving the fish a golden base layer. Then the chutney gets spooned right on top before everything goes into a hot oven. The high heat bakes the fish through fast while the coconut toasts at the edges, adding crunch.

Reserve a couple tablespoons of that raw chutney to spoon over the finished fillets. The contrast between the baked, slightly caramelized topping and the bright, fresh sauce alongside it makes every bite interesting.

Kitchen Tips

• Use the 12-minutes-per-inch rule: measure the thickest part of your fillet and time accordingly
• Any firm white fish works here: cod, halibut, snapper, or tilapia
• Seed the jalapeños for mild heat, leave some seeds in if you like it spicier
• Line the pan with foil for easy cleanup since the chutney can stick

Variations

• Swap the white fish for salmon for a richer, oilier pairing with the coconut
• Use fresh grated coconut instead of desiccated for a more tropical, moist chutney
• Add a tablespoon of fresh ginger to the blender for extra warmth