Thai Curried Fish Traybake
- 500g cooked brown rice
- 160ml coconut milk
- 4 tbsp Thai green curry paste
- 1 tbsp fish sauce
- 4 x 120g white fish fillets
- 200g tenderstem broccoli
- 240g pak choi
- ½ bunch of spring onions, sliced
- Small pack of coriander, chopped
- 2 limes, cut into wedges
- Preheat the oven to 200C. Tip the rice into a roasting tin. Mix the coconut milk with the fish sauce and coconut, then nestle the fish fillets on top of the rice with the broccoli, pak choi and about half the spring onions. Season well, then drizzle with the coconut mixture. Cover with foil, pop in the oven and cook for 25 mins. Serve with a scattering of coriander and some lime for squeezing - perfect!
25 mins
4 serving