CURRIED FISH BAKE
SERVES 4 Preparation: 5 min Cooking: 25 min
2 large onions, cut into chunks 4 garlic cloves, chopped 15 ml ( 1 T) oil 15 ml ( 1 T) Thai red curry paste 100 g cherry tomatoes, halved 1 can ( 400 ml) coconut milk 400 g fish fillets Preheat the oven to 230 ° C. 1 Spread the onions and garlic in a roasting pan. Drizzle with the oil and roast for 10 minutes. 2 Add the curry paste to the roasted onions and mix. Add the tomatoes and pour the coconut milk over. Mix well. 3 Arrange the fish fillets in the roasting pan and bake for another 15 minutes or until done. 4 Serve with basmati rice and chopped fresh coriander, if preferred.
Use light coconut milk instead of normal coconut milk and a can of chopped tomatoes instead of fresh cherry tomatoes.