Tuna & caper orzo with parsley
Use capers, orzo, chilli and cherry tomatoes to make tuna pasta more exciting – and you may already have tuna and capers in the storecupboard
Coconut fish curry traybake
Serves 4
Easy
Prep:
Cook:
Pushed for time? This Asian-style one-pot fish curry is ideal midweek and with coconut milk, coriander, fish sauce and lime, it has zest and fragrance
Skip to ingredients
- 2 x 250g pouches cooked brown rice
- 160ml can coconut milk
- 4 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 4fillets white fish(around 120g each)
- 200g pack Tenderstem broccoli
- 235g pack pak choi
- ½ small bunch spring onionssliced on the diagonal
- small pack corianderleaves picked
- 2 limescut into wedges, to serve
Nutrition: Per serving
- kcal507
- fat21g
- saturates13g
- carbs44g
- sugars5g
- fibre6g
- protein32g
- salt1.9g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Tip the rice into a roasting tin. Whisk the coconut milk with the curry paste and fish sauce. Nestle the fish into the rice, put the broccoli, pak choi and half the spring onions on top, and season. Drizzle the coconut mixture over everything, cover with foil and cook in the oven for 25 mins or until the veg is cooked through and the fish is flaking apart.
step 2
Serve in bowls, topped with coriander leaves and the remaining spring onions, with lime wedges on the side.
