Coconut-Crusted Fish With Thai Green Curry Vegetables
Recipe: #28870
January 02, 2018
Categories: Snapper, Carrot, Sweet Potato/Yam, Thai, Oven Bake, High Protein, No Eggs, Non-Dairy, more
"From Super Food Ideas May '17."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (378.4 g)
- Calories 391.2
- Total Fat - 11.9 g
- Saturated Fat - 3.4 g
- Cholesterol - 56.4 mg
- Sodium - 291.6 mg
- Total Carbohydrate - 36.4 g
- Dietary Fiber - 5.9 g
- Sugars - 12.7 g
- Protein - 35.8 g
- Calcium - 134.3 mg
- Iron - 2.1 mg
- Vitamin C - 35.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200C/180C fan forced.
Step 2
Arrange sweet potato, zucchini and carrot in separate rows on large baking tray with sides and drizzle with oil and season with salt and pepper and bake for 20 minutes.
Step 3
Meanwhile, combine coconut, breadcrumbs, lime rind and kaffir lime on a plate and season with salt and pepper.
Step 4
Combine coconut cream and curry paste in a bowl.
Step 5
Arrange beans over vegetables on tray and pour over curry mixture.
Step 6
Toss fish in breadcrumb mixture, pressing lightly to coast and place fish on vegetable on tray and spray with oil and bake for 20 minutes or until fish is golden and just cooked.
Step 7
Serve with lime wedges, sprinkled with the Thai basil and green onion.
Tips
- Canola oil cooking spray
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