Coconut-Lime Baked Fish with Mango Salsa and Cilantro Rice

Preheat the oven to 400°F (200°C).

Rinse 1.5 cups of jasmine rice under cold water until the water runs clear. Combine with 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.

While rice cooks, prepare the coconut-lime marinade. In a bowl, whisk together 1 cup coconut milk, juice and zest of 1 lime, 3 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon fish sauce, 1 tablespoon honey, and 1/4 teaspoon red pepper flakes.

Pat 1.5 pounds of fish fillets dry with paper towels. Season both sides with salt and black pepper.

Place the fish in a baking dish and pour the coconut-lime marinade over the top, ensuring the fish is well-coated.

Bake the fish in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

While the fish bakes, prepare the mango salsa. Peel and dice 1 large mango into small cubes. Finely dice 1 small red bell pepper, 1/4 cup red onion, and 1 small jalapeño (remove seeds for less heat).

Dice 1 medium avocado into small cubes. Combine all diced ingredients in a bowl with the juice of 1/2 lime, 1 tablespoon olive oil, 1/4 teaspoon salt, and 2 tablespoons chopped cilantro. Gently toss to combine.

When the rice is done, fluff with a fork and let stand covered for 5 minutes. Then fold in 1/4 cup chopped cilantro, 1 tablespoon olive oil, juice of 1/2 lime, and 1/4 teaspoon salt.

To serve, plate a portion of cilantro rice, top with a fish fillet, and spoon the mango salsa over the fish. Garnish with additional cilantro leaves and lime wedges if desired.