Sheet Pan Brazilian Moqueca-Inspired Fish with Coconut and Peppers
A vibrant, oven-roasted fish dish inspired by Brazilian moqueca, featuring tender white fish baked with coconut milk, bell peppers, and fresh herbs. This brazilian-inspired seafood ready in about 33 minutes pairs white fish fillets (cod or snapper), coconut milk, medium, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1.5 lbs white fish fillets (cod or snapper)
- 1 cup coconut milk
- 1 medium, sliced into 1/2-inch strips red bell pepper
- 1 medium, sliced into 1/2-inch strips yellow bell pepper
- 1 medium, thinly sliced red onion
- 3 minced garlic cloves
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, combine 1 cup coconut milk, 3 minced garlic cloves, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; whisk until smooth.
- Step 2: Add 1.5 lbs white fish fillets and gently toss to coat. Let marinate for 10 minutes.
- Step 3: On a large sheet pan, spread 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 thinly sliced red onion evenly. Pour half of the coconut mixture over the vegetables.
- Step 4: Place marinated fish fillets atop the vegetables and drizzle remaining coconut mixture over the fish.
- Step 5: Roast in the oven for 15-18 minutes, until fish flakes easily and vegetables are tender.
- Step 6: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the dish before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Brazilian Moqueca-Inspired Fish with Coconut and Peppers take to make?
Total time is about 33 minutes (15 min prep + 18 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 Sheet Pan Brazilian Moqueca-Inspired Fish with Coconut and Peppers?
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 Sheet Pan Brazilian Moqueca-Inspired Fish with Coconut and Peppers?
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 Sheet Pan Brazilian Moqueca-Inspired Fish with Coconut and Peppers 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 Sheet Pan Brazilian Moqueca-Inspired Fish with Coconut and Peppers?
Brazilian seafood 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.
