INGREDIENTS

• 2 large or 4 smaller fresh mackerel fillets  – about 600g (halved)
• ½ creamed coconut bar – 100g (chopped)
• ¾ cup hot water
• 2 tsp mild Caribbean curry powder (or any other curry powder)
• sea salt
• black or rainbow peppercorns (freshly cracked)
• 4 or more  medium tomatoes (quartered)
• fresh coriander / cilantro – optional
• 1½ tsp dried chopped garlic

EQUIPMENT

• oven proof dish – I used rectangular 23×27cm, 4 l Pyrex but dish does not have to be so deep

METHOD

1. Place mackerels on the bottom of oven proof dish (skin down), top with chopped coconut, curry powder, sea salt, cracked pepper, garlic, pour over hot water.
2. On the top place tomatoes (skin up) and bake in 200°C (392°F) for about 25-30 minutes until fish is ready, tomatoes are roasted and sauce is not too watery.
3. Share fish the plates, top with roasted tomatoes and coconut sauce, sprinkle optionally with fresh coriander.
4. Serve with boiled potatoes and carrots or some fried plantain on a side.

Makes 4 servings.

Creamed coconut bar and water can be replaced with a cup of coconut cream.

Looking for more baked fish recipe ideas?

Jeanne baked tilapia whole with flat-leaf parsley & garlic.