THAI CURRY BAKED FISH

SERVES: 4 PREP: 20 MINS + MARINATING COOK: 1¼ HOURS

1kg (2lb 4oz) firm white fish fillets 2 tbsp red Thai curry paste

6 potatoes, thinly sliced

2 tomatoes, thinly sliced

1 onion, thinly sliced

2 tbsp vegetable oil

270ml (½ pt) coconut milk

2 tbsp lime juice

2 tsp caster sugar

1 tbsp fish sauce

1 pack tenderstem broccoli, steamed For the dressing:

½ bunch coriander, roughly chopped Finely grated zest and juice of 1 lemon 1 tbsp peanut oil

½ tsp chilli flakes

1. Preheat oven to 180°C/350°F/Gas Mark 4. 2. Coat fish with curry paste and place on a plate. Chill, covered, for 30 mins.

3. In a baking dish, toss potatoes, tomatoes and onions with oil. Bake, covered with foil, for 45-50 mins. Increase oven to 200°C/400°F/Gas Mark 6. 4. Combine coconut milk, lime, juice, sugar and fish sauce. Arrange fish on top of the potato mixture. Pour milk mixture over. Bake uncovered for 12-15 mins.

5. Pulse all the dressing ingredients in a food processor until smooth.

6. Before serving set aside 250g (9oz) of the fish and 325g (11oz) of potato mixture. Serve with the rest of steamed broccoli. Drizzle on dressing.

Per serving: 550 cals, 19g fat (9g sat fat), 9g sugar