Haddock green curry traybake
Thai green paste lifts flaky white fish in this handy traybake that makes a change from a classic curry but with all the flavour. The potatoes get crispy edges from the roasting, making for a delectable dinner that immediately transports you to sunnier and warmer climes. Add more flair to your midweek meals with fragrant Thai recipes or explore our collection of fuss-free traybakes.
- Serves4
- CourseMain meal
- Prepare15 mins
- Cook35 mins
- Total time50 mins
Ingredients
- 190g jar Cooks’ Ingredients Thai Green Paste
- 160ml can coconut cream
- 2 x 240g packs Icelandic Haddock Fillets
- 2 unwaxed limes , juice of 1 plus wedges
- 1kg Maris Piper potatoes, peeled
- 1 tbsp vegetable oil
- 2 leeks, sliced into rounds
- 2 tbsp coconut oil
- 1 tsp Cooks’ Ingredients Nam Pla Fish Sauce
- ½ x 20g Thai basil, leaves torn
- Handful roasted peanuts, crushed, to serve
Method
Preheat the oven to 200ºC, gas mark 6. Mix the Thai green paste and coconut cream together in a bowl. Slather half over the fish fillets, squeeze over the lime juice, then leave to marinate.
Slice the potatoes into 1cm discs, toss with the vegetable oil and spread out on a large baking tray. Bake for 15 minutes.
Meanwhile, in a sauté pan or wok, soften the leeks in 1 tbsp coconut oil for 4-5 minutes, then add the remaining curry paste and coconut cream mixture with 125ml water to loosen. Stir in the fish sauce.
Remove the potatoes from the oven, pour over the leeks, then place the fish fillets on top. Dot the remaining coconut oil over the fish and bake for 20 minutes more, until the potatoes are tender and the fish is cooked through, opaque and flakes easily with a fork. Top with the Thai basil and peanuts, then serve with lime wedges.
Cook’s tip
You can add 1 tsp each crushed garlic and finely grated ginger to the leeks to give this dish even more oomph.
If you prefer chicken, butterfly 4 breast fillets, marinate and use as above, making sure they’re cooked through with no pink meat and juices that run clear.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,455kJ/ 587kcals |
|---|---|
Fat | 27.1g |
Saturated Fat | 15.5g |
Carbohydrates | 49.9g |
Sugars | 8.9g |
Fibre | 10.1g |
Protein | 30.7g |
Salt | 1.7g |