Create a new weeknight favourite with this Thai-inspired fish and potato tray bake.
Ingredients
165 ml Can coconut milk
⅓ cup Thai green curry paste
1 tbsp Brown sugar
4 200g boneless blue grenadier fish fillets
2 Thin gold sweet potatoes, cut into 1cm slices
3 Crème gold potatoes, 1cut into 1cm slices
1 Bunch kale, stems trimmed
2 Limes, thinly sliced
1 Bunch fresh coriander, leaves picked
¼ cup Peanut oil
2 tbsp Lime juice
1 Long red chilli, seeded, finely chopped
1
Step 1.
Preheat oven to 200C. Line a large baking tray with sides with baking paper.
2
Step 2.
Combine coconut milk, curry paste and sugar in a bowl. Add fish. Turn to coat.
3
Step 3.
Place potatoes on prepared tray. Bake for 10 minutes. Place kale, fish and lime slices on vegetables. Drizzle vegetables with any remaining coconut mixture in bowl. Bake for a further 15 minutes or until fish is just cooked through and vegetables are tender.
4
Step 4.
Meanwhile, process coriander and oil to a paste. Transfer to a bowl. Stir in lime juice and chilli. Season.
5
Step 5.
Drizzle fish mixture with coriander mixture. Serve.
Thanks to TASTE.COM.AU
Ingredients
Create a new weeknight favourite with this Thai-inspired fish and potato tray bake.
Ingredients
165 ml Can coconut milk
⅓ cup Thai green curry paste
1 tbsp Brown sugar
4 200g boneless blue grenadier fish fillets
2 Thin gold sweet potatoes, cut into 1cm slices
3 Crème gold potatoes, 1cut into 1cm slices
1 Bunch kale, stems trimmed
2 Limes, thinly sliced
1 Bunch fresh coriander, leaves picked
¼ cup Peanut oil
2 tbsp Lime juice
1 Long red chilli, seeded, finely chopped
