Coconut Curry Encrusted White Sea Bass (Edit recipe)

Signs of summer are EVERYWHERE! We're kicking off this season with a fabulous (easy) light weekday dinner. Fresh fish + Coconut Curry Nut Crumbs + Basmati rice = perfection. This dish is super easy and makes a perfect weeknight meal.

1 hour and 10 minutes

15 minutes to 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	689
Fat:	44 g
Carbohydrates:	36 g
Protein:	30 g
Cholesterol:	46 g
Sodium:	1057 mg
Fiber:	8 g
Sugars:	0 g
Calculated per serving.

by Nut Crumbs

View original recipe

Serves: 4

Ingredients

1 cup Coconut Curry Nut Crumbs
1 lb White Sea Bass, (or a nice white fish)
13.5 oz Coconut Milk, (1 can)
2 cup Basmati Rice
1 tsp Salt
1/2 cup Fresh Herbs, (basil, mint, green onion)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To start you want to soak the fish in the coconut milk for about an hour before you do anything. Open the can of coconut milk and whisk it together until it's smooth. In a baking dish, cover the fish in the whisked coconut milk and stick in the refrigerator for about an hour. This will add even more coconut flavor to your fish and expunge any fishiness there might be.
Preheat the oven to 400 degrees.
In a rice cooker (or on the stove top) cook 2 cups of rice following the directions on the back of the rice packaging. Typically - 2 c. rice + 3 c. water + 1 t salt.
While the rice is cooking, grab some parchment paper and spread out the Coconut Curry Nut Crumbs on it. Take the whole piece of fish (or filets if they are cut) and roll into the Nut Crumbs. Set fish on a baking sheet and bake in a 400 degrees oven for 15-20 minutes.
When the rice is finished, chop up a whole bunch of herbs (the more the better) and mix in.
Lay out the rice on a serving dish and top with the fish and some more fresh herbs.
Serve with a salad or green veggie and enjoy!