Coconut fish curry traybake

Pushed for time? This Asian-style one-pot fish curry is ideal midweek and with coconut milk, coriander, fish sauce and lime, it has zest and fragrance

Prep:15 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 507
fat 21g
saturates 13g
carbs 44g
sugars 5g
fibre 6g
protein 32g
salt 1.9g

Ingredients

2 x 250g pouches cooked brown rice
160ml can coconut milk
4 tbsp Thai red curry paste
1 tbsp fish sauce
4 fillets white fish (around 120g each)
200g pack Tenderstem broccoli
235g pack pak choi
½ small bunch spring onions, sliced on the diagonal
small pack coriander, leaves picked
2 limes, cut into wedges, to serve

Method

Heat oven to 200C/180C fan/gas 6. Tip the rice into a roasting tin. Whisk the coconut milk with the curry paste and fish sauce. Nestle the fish into the rice, put the broccoli, pak choi and half the spring onions on top, and season. Drizzle the coconut mixture over everything, cover with foil and cook in the oven for 25 mins or until the veg is cooked through and the fish is flaking apart.
Serve in bowls, topped with coriander leaves and the remaining spring onions, with lime wedges on the side.