Sheet Pan Brazilian Moqueca-Style Fish with Coconut and Peppers
A vibrant, sheet pan baked fish inspired by Brazilian moqueca, featuring coconut milk, bell peppers, and fresh cilantro for a fragrant and colorful meal. This brazilian-inspired seafood (gluten free, dairy free) ready in about 35 minutes pairs coconut milk, minced garlic cloves, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 4 pieces (about 1 lb) white fish fillets (like cod or tilapia)
- 1 cup coconut milk
- 1 large, sliced into strips red bell pepper
- 1 large, sliced into strips yellow bell pepper
- 1 large, sliced into strips green bell pepper
- 3 minced garlic cloves
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red chili flakes
Instructions
- Step 1: Preheat the oven to 400°F. On a large rimmed sheet pan, arrange 4 white fish fillets spaced apart. Drizzle 2 tablespoons olive oil evenly over the fish and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Step 2: Scatter 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 large sliced green bell pepper evenly around the fish. Sprinkle 3 minced garlic cloves and 1/4 teaspoon red chili flakes over everything.
- Step 3: Pour 1 cup coconut milk and 2 tablespoons lime juice evenly over the fish and vegetables, ensuring the fish is partially submerged. Roast in the oven for 15-18 minutes until the fish flakes easily with a fork and the peppers are tender.
- Step 4: Remove the pan from the oven and sprinkle 1/4 cup chopped fresh cilantro over the dish before serving. The creamy coconut and bright lime flavors enhance the mild fish beautifully.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Brazilian Moqueca-Style Fish with Coconut and Peppers take to make?
Total time is about 35 minutes (15 min prep + 20 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-Style 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-Style 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-Style 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.
Is Sheet Pan Brazilian Moqueca-Style Fish with Coconut and Peppers gluten free?
Yes — this recipe is tagged gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
