Coconut-Crusted Fish With Thai Green Curry Vegetables

4
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"From Super Food Ideas May '17."

Original recipe yields 4 servings
OK

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 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 & Variations


  • Canola oil cooking spray

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