Ingredients
1
1/4-pound skinless black cod fillet
4
tsp fresh lime juice, divided
1
1/2 cups chopped leek (white and pale green parts only; about 1 large)
1/2
cup canned unsweetened coconut milk
1
tsp (packed) grated lime peel
1/3
cup chopped fresh cilantro
Directions
1.
Preheat oven to 350°F. Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish. Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; sauté 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel.
2.
Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro.
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