Spiced fish & coconut traybake

Name: Spiced fish & coconut traybake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 medium Essential Sweet Potatoes, thinly sliced; 1 large Essential Onion, thinly sliced; 1 bulb/s large bulb fennel, thinly sliced; 1 tbsp wok oil or chilli olive oil; 1 tbsp cardamom pods; 400 ml can Essential Coconut Milk; 1 green or red chilli, thinly sliced; 1 tbsp fish sauce; 25 g pack coriander, most finely chopped, some leaves left whole to serve; 4 Frozen Essential Alaskan Pollock Fillets

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.

5 out of 5 stars(2) Rate this recipe

2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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Ingredients

2 medium Essential Sweet Potatoes, thinly sliced
1 large Essential Onion, thinly sliced
1 bulb/s large bulb fennel, thinly sliced
1 tbsp wok oil or chilli olive oil
1 tbsp cardamom pods
400ml can Essential Coconut Milk
1 green or red chilli, thinly sliced
1 tbsp fish sauce
25g pack coriander, most finely chopped, some leaves left whole to serve
4 Frozen Essential Alaskan Pollock Fillets

Method

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.

Cook’s tip

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.