Baked Moqueca-Style Fish with Coconut Milk and Dendê Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Brazilian fish stew-inspired bake featuring white fish simmered in coconut milk, tomatoes, bell peppers, and infused with palm oil. This brazilian ready in about 45 minutes pairs coconut milk, dendê oil (red palm oil), large tomato, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Brazilian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large mixing bowl, combine 1 cup coconut milk, 2 tbsp dendê oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper; whisk until emulsified.
  2. Step 2: Add 1 large diced tomato, 1 medium sliced red bell pepper, 1 medium sliced yellow bell pepper, and 1 medium thinly sliced onion to the coconut milk mixture, stirring gently.
  3. Step 3: Place 1 lb white fish fillets in a single layer in a shallow baking dish. Pour the coconut milk and vegetable mixture evenly over the fish.
  4. Step 4: Bake uncovered for 25-30 minutes until fish flakes easily with a fork and vegetables are tender.
  5. Step 5: Remove from oven and drizzle 2 tbsp fresh lime juice over the fish and veggies. Sprinkle 1/4 cup chopped cilantro on top before serving with steamed rice or crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does Baked Moqueca-Style Fish with Coconut Milk and Dendê Oil take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Moqueca-Style Fish with Coconut Milk and Dendê Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Baked Moqueca-Style Fish with Coconut Milk and Dendê Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Moqueca-Style Fish with Coconut Milk and Dendê Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Moqueca-Style Fish with Coconut Milk and Dendê Oil?

Brazilian brazilian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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