About this recipe:A super-creamy curry. Fish is topped with sauteed leek, green pepper, garlic and a green coconut curry sauce, before being baked to perfection. Serve with freshly cooked rice, if desired.
1/2 (400ml) tin coconut cream
350g green curry sauce
1 teaspoon dried dill
salt and pepper to taste
1 tablespoon olive oil
1 medium green pepper, thinly sliced
1 medium red onion, thinly sliced
1/2 leek, thinly sliced
3 cloves garlic, diced
450g cod fish
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 190 C / Gas 5.
In a saucepan over medium-low heat, mix the coconut cream, curry sauce, dill, salt and pepper. Cook until heated through.
Heat the olive oil in a frying pan over medium-high heat and cook the pepper, onion, leek and garlic about 5 minutes.
Place the cod in a baking dish. Cover with the vegetables and top with the coconut cream mixture.
Bake 30 minutes in the preheated oven, stirring sauce and vegetables occasionally, until fish is easily flaked with a fork.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.