Frozen fish makes this recipe such a breeze – with no need to defrost, it’s really simple to use and as it cooks, the juices mingle with the rich coconut sauce simmering in the veg below. For a simple side, try baby spinach, tossed with lime juice and seasoning.
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Preheat the oven to 220ºC, gas mark 7. Scatter the sweet potatoes, onion and fennel into a roasting tin and drizzle with the oil. Season lightly and bake for 30 minutes, turning the ingredients halfway through. Crush the cardamom pods to release the seeds, discarding the husks.
In a small saucepan, heat the coconut milk, chilli, fish sauce, chopped coriander and cardamom until simmering.
Arrange the pollock over the vegetables and pour over the coconut milk mixture. Return to the oven for 15 minute more, until the fish is cooked through, piping hot and flakes easily with a fork. Serve scattered with the coriander leaves.
Finely chop any greenery from the tops of the fennel when preparing and add these with the coriander to the sauce. There’s no need to remove the coriander stalks when chopping – these can go in too.
Typical values per serving when made using specific products in recipe
Energy | 1,939kJ/ 464kcals |
|---|---|
Fat | 23g |
Saturated Fat | 17g |
Carbohydrates | 35g |
Sugars | 13g |
Fibre | 6.1g |
Protein | 26g |
Salt | 1.5g |
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