Haddock green curry

Name: Haddock green curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 190 g jar Cooks’ Ingredients Thai Green Paste; 160 ml can Essential Coconut Cream; 240 g packs Icelandic Haddock Fillets; 2 unwaxed limes; 1 kg Maris Piper potatoes, peeled; 1 tbsp vegetable oil; 2 Essential Leeks, sliced into rounds; 2 tbsp coconut oil; 1 tsp Cooks’ Ingredients Nam Pla Fish Sauce; 20 g Thai basil, leaves torn; Handful roasted peanuts, crushed, to serve

Thai green paste lifts flaky white fish in this handy traybake that makes a change from curry. The potatoes get crispy edges from the roasting, making for a delectable dinner that immediately transports you to sunnier and warmer climes.

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HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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190g jar Cooks’ Ingredients Thai Green Paste
160ml can Essential Coconut Cream
2 x 240g packs Icelandic Haddock Fillets
2 unwaxed limes
1kg Maris Piper potatoes, peeled
1 tbsp vegetable oil
2 Essential Leeks, sliced into rounds
2 tbsp coconut oil
1 tsp Cooks’ Ingredients Nam Pla Fish Sauce
½ x 20g Thai basil, leaves torn
Handful roasted peanuts, crushed, to serve

Preheat the oven to 200ºC, gas mark 6. Mix the Thai green paste and coconut cream together in a bowl. Slather half on the fish fillets, squeezing over the juice of 1 lime, then leave to rest.
Thickly slice the potatoes into 1cm discs, toss in the vegetable oil and spread on a large baking tray. Bake for 15 minutes.
Meanwhile, in a sauté pan or wok, soften the leeks in 1 tbsp coconut oil for 4-5 minutes, then mix in the remaining green paste with 125ml water to loosen. Stir in the fish sauce.
Remove the potatoes from the oven, pour over the leeks, then place the fish fillets on top. Dot the remaining coconut oil over the fish and bake for 20 minutes more, until the potatoes are tender and the fish is cooked through and flakes easily with a fork. Top with the Thai basil and peanuts, then serve with lime wedges.