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AIP Coconut poached fish & lemon rice

AIP Paleo • Gluten free • Grain free • Dairy free • Nut free • Nightshade free • Egg free

Make dinner easy with this delicious Coconut Poached Fish. Healthy and full of aromatic flavour, it is a perfect dish for all year round. Serve with Lemon Coconut 'Rice' to soak up some of the fragrant coconut milk broth.

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For this meal I use local white fish, Snapper or John Dory. These fish are ocean caught, delicate in texture, mild in flavour and have a low fat content. Be mindful when cooking as they are easily over cooked.

AIP Coconut poached fish & lemon coconut 'rice'

Time : 20 minutes

Serves : 2


• 2 cups sweet potato, cubed

• 2 large white fish fillets, john dory

• 1 - 2 tbsp olive oil

• 2 garlic cloves, crushed

• 1/4 red onion, diced

• 1 courgette, cubed

• 1.5 cups coconut milk

• salt

• 2 tsp oregano

• 1/4 cup coriander + garnish

• 1/4 lemon or lime, rounds

• 2 asparagus spears (optional), sliced

• 2 cups baby spinach

Lemon coconut Rice :

• 2 cups cauliflower rice

• 2 - 3 tbsp coconut milk

• salt to season

• 2 tsp lemon rind


  1. Cut the sweet potato into small cubes and roast until soft.

  2. Wash and pat dry the fish fillets.

  3. Bring your Dutch Oven or pan with lid to medium heat on the stove top. Add the olive oil, garlic, onion and courgette, and cook for a few minutes to soften.

  4. Turn the heat to low, and stir through the coconut milk, salt, herbs and lemon rounds.

  5. Nestle the fish on top of the lemon, and cover the post with it's lid. Cook for 6 - 8 minutes, or until the fish is fully poached. If using asparagus, add this to the dish half way through cooking.

  6. While the fish is cooking, bring a small pan to heat. Add the cauliflower rice, coconut milk, salt and lemon rind. Cook for 5 - 6 minutes or until the cauliflower rice is just soft.

  7. Once the fish is cooked, turn off the heat and scatter over 1 cup of baby spinach.

  8. To serve, plate the Lemon Coconut Rice topped with the Coconut Poached Fish (lemon rounds removed), fresh baby spinach, sweet potato, and sprinkle over a little lemon rind and fresh coriander.


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