Pollock and Coconut Traybake
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Pollock and Coconut Traybake

Pollock and Coconut Traybake

Ingredients

Method

  • 2 thinly sliced sweet potatoes
  • 1 thinly sliced onion
  • 1 thinly sliced fennel bulb
  • 1 tbsp olive oil
  • 1 tbsp cardamom pods
  • 400ml coconut milk
  • 1 sliced green chilli
  • 1 tbsp Thai fish sauce
  • 25g chopped coriander
  • 4 pollock fillets or similar
  • Preheat the oven to 220C. Scatter the potatoes, onion and fennel into a roasting tin, drizzle with oil and seasoning, then bake for 30 mins, tossing the ingredients halfway through. Crush the cardamom pods to release the seeds, then discard the husks.
  • Add the coconut milk, chilli, cardamom, chopped coriander stems and fish sauce to a small saucepan and heat until simmering. Arrange the fish fillets over the vegetables, then pour over the coconut mixture and return the tin to the oven for another 15 mins or until the fish is cooked through and flaking. Serve scattered with coriander leaves and some rice, if you like.
1 hr
4 serving

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