Baked Coconut Curry Tilapia

Red curry paste is one of those pantry shortcuts that does a lot of work. A spoonful of it, bloomed in a little oil with onion, tastes like you spent an afternoon on a sauce. Here it gets loosened with coconut milk and a spoon of natural peanut butter, which gives the sauce body and a faint nuttiness that sits nicely against the mild fish. The tilapia itself is a good choice for this sort of cooking. It is a lean, white fish with a delicate flavour and a flaky texture, so it takes on sauce without falling apart, as long as you do not overbake it. Pull it out when it just flakes.

Tilapia is one of the most widely farmed fish in the world, which is part of why it is so easy to find at most supermarket counters. Because it is mild, it works as a canvas. The sauce does the talking here, and the fish is there to soak it up.

A few things I have learned from making this more than once. First, keep the heat moderate when you add the coconut milk. Peanut butter can catch on the bottom of a pan if you let it boil hard, and then it tastes scorched. A gentle simmer until the sauce looks slightly thickened is enough. Second, turn the fillets gently. Spoon sauce over the top rather than flipping them around, and they will stay in neat pieces on the plate.

Leftovers keep well. Store the fish and sauce together in a sealed container in the fridge and eat within a day or two. The sauce thickens as it cools, so loosen it with a splash of water when you reheat it gently in a pan. I would not freeze the fish once it is in the sauce, because the texture goes soft and grainy when thawed.

For serving, brown rice is the obvious partner, and it soaks up the coconut sauce well. If you want something crisp on the side, a quick cucumber salad with lime and a little salt cuts through the richness beautifully. For dessert, if you still have room, a light pudding finishes things off nicely. You might try Creamy Coconut Basmati Rice Pudding or the Creamy Chocolate Peanut Chia Pudding, which echoes the peanut butter in the sauce. If you want a warm, savoury starter instead, a bowl of Spiced Mulligatawny Soup with Lentils sets the table nicely.

Finish with the cilantro if you like it. It is optional, but a few torn leaves over the top bring a fresh, green note that makes the whole plate feel bright.