Coconut fish curry tray bake

• cooked brown rice2 x 250g pouches

  2 x 250g pouches

• canned coconut milk↗160ml ml
• Thai red curry paste↗4 tbsp tbsp
• fish sauce↗1 tbsp tbsp
• white fish4fillets

  (about 120 g each)

• Tenderstem broccoli↗200g g
• pak‑choi↗235g g
• green onion↗½ small bunch

  diagonally sliced

• coriander↗

  leaves gathered

• limes↗2

  cut into wedges for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Spread the rice in a baking dish. Mix the coconut milk with the curry paste and fish sauce. Place the fish in the rice, then top with broccoli, pak‑choi and half of the green onion, season. Pour the coconut mixture over everything, cover with foil and bake for 25 minutes, until the vegetables are tender and the fish flakes apart.

2. 2

   Serve in bowls, sprinkled with coriander leaves and the remaining green onion, with lime wedges on the side.