TODAY’S RECIPE: Coconut fish curry tray bake

BETTER than a takeaway. SERVES 4 Ingredients

2 x 250g pouches cooked brown rice

160ml coconut milk

4 tbsp Thai red curry paste

1 tbsp fish sauce

4 fillets white fish (around 120g each)

200g Tenderstem broccoli

235g pack pak choi

½ small bunch of spring onions, sliced on the diagonal

small pack coriander, leaves picked

2 limes, cut into wedges, to serve

Method

1 Heat the oven to 200c/fan 180c/gas 6. Tip the rice into a roasting tin. Whisk the coconut milk with the curry paste and fish sauce. Nestle the fish into the rice, put the broccoli, pak choi and half the spring onions on top and season. Drizzle the coconut mixture over everything, cover with foil and cook in the oven for 25 minutes, or until the veg is cooked through and the fish is flaking apart.

2 Serve in bowls, topped with coriander leaves and the remaining spring onions, with lime wedges on the side.

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