Green Fish Curry Tray Bake
Servings: 4 generous servings
This recipe has all my favourite things... I adore all things green and getting them into my family in creative (read sneaky) ways. I love any kind of fish curry (definitely my favourite thing to do with a piece of fish). And best part? Only one dish to wash up after! This dish would work perfectly for a dinner party, as you can get everything ready in advance and just pop it in the oven about 40 mins before you want to eat.
Print Recipe
Ingredients
- 2 cups cooked brown rice follow packet instructions
- 2 large handfuls baby spinach or any leafy green you have in the fridge
- 800 g white fish fresh or defrosted
- 200 g tenderstem broccoli
- 1 pack spring onions finely sliced
- ½ punnet fresh coriander chopped
- 1 tin coconut cream
- 1 T Mae Ploy green curry paste if you use a different brand, you may need to use far more. Mae Ploy is HOT!
- 1 T fish sauce
- lime wedges or lemon is fine if limes are unavailable
Instructions
- Preheat your oven to 200℃.
- Spread the spinach over the base of a large roasting dish and top with the cooked rice (it will fall through the cracks, don't worry about it).
- Portion the fish and remove any bones. Nestle the fish pieces on the spinach & rice.
- Top with tenderstem broccoli and half of the spring onions.
- Whisk the coconut cream, curry paste and fish sauce together until well blended, then pour it over everything as evenly as possible.
- Cover the dish with foil and bake in the oven for around 40 mins. Check that the broccoli is cooked and the fish is flaky before committing to removing it from the oven!
- Serve scattered with chopped coriander, the remaining sliced spring onion and a squeeze of lime. Have some chilli crisp on the table for that extra heat.