Sheet pan red fish curry

Sheet pan red fish curry

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Marlene Kupfer

Marlene Kupfer

Food Editor at Kitchen Stories

www.instagram.com/marleneey/?hl=en
"I love a classic curry, where the curry paste is toasted first and those deep, aromatic flavors slowly build as much as the next person. But there are days when things just need to be quick, without compromising on taste. That’s exactly what this sheet pan red fish curry is made for. Instead of standing by the stove, everything simply goes onto one tray. The sauce is blended once and poured over the rest of the ingredients, so there’s barely any active work involved. While everything cooks in the oven, the fish and vegetables soak up all those flavors, and after just 20 minutes, you’ve got a seriously delicious dinner. Of course, you can serve it with rice if you like, but even that practically takes care of itself."
Difficulty
Easy 👌
Preparation
15 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
2
cod fillets
1 tbsp
Thai red curry paste
400 ml
coconut milk
1 tbsp
raw sugar
1 tbsp
fish sauce
1
limes
½ stalk
lemongrass
7½ g
ginger
1½
shallots
1 cloves
garlic
½ head
broccoli
90 g
snap peas
250 g
potatoes
10 g
cilantro
rice (cooked, for serving)
salt
pepper

Utensils

cutting board, knife, immersion blender, airtight container, baking sheet

Nutrition per serving

Cal560
Fat38 g
Protein32 g
Carb24 g
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  • Step 1/3

    Preheat oven to 200/392 °C/°F (top/bottom heat). Cut broccoli into small florets and dice potatoes. Remove tough outer layer of lemongrass, then slice into fine rings. Thinly slice shallots. Peel garlic and ginger. Set aside a few cilantro leaves for garnish and roughly chop rest, including stems. Juice limes.
    • ½ head broccoli
    • 250 g potatoes
    • ½ stalk lemongrass
    • 1½ shallots
    • 1 cloves garlic
    • 7½ g ginger
    • 10 g cilantro
    • 1 limes
    • cutting board
    • knife

    Preheat oven to 200/392 °C/°F (top/bottom heat). Cut broccoli into small florets and dice potatoes. Remove tough outer layer of lemongrass, then slice into fine rings. Thinly slice shallots. Peel garlic and ginger. Set aside a few cilantro leaves for garnish and roughly chop rest, including stems. Juice limes.

  • Step 2/3

    For sauce, blend curry paste with coconut milk, fish sauce, lime juice, garlic, ginger, cilantro, and sugar in a tall container until smooth. Season with salt and pepper to taste. Place fish fillets on a baking sheet and arrange broccoli, potatoes, and sugar snap peas around them. Scatter lemongrass, and shallots over everything, then pour curry sauce evenly on top.
    • 2 cod fillets
    • 90 g snap peas
    • 400 ml coconut milk
    • 1 tbsp Thai red curry paste
    • 1 tbsp fish sauce
    • 1 tbsp raw sugar
    • salt
    • pepper
    • immersion blender
    • airtight container
    • baking sheet

    For sauce, blend curry paste with coconut milk, fish sauce, lime juice, garlic, ginger, cilantro, and sugar in a tall container until smooth. Season with salt and pepper to taste. Place fish fillets on a baking sheet and arrange broccoli, potatoes, and sugar snap peas around them. Scatter lemongrass, and shallots over everything, then pour curry sauce evenly on top.

  • Step 3/3

    Bake in preheated oven for approx. 20 min., until fish is cooked through and vegetables are tender. Serve with fresh cilantro and lime wedges. If desired, serve with cooked rice on the side.
    • rice (cooked, for serving)

    Bake in preheated oven for approx. 20 min., until fish is cooked through and vegetables are tender. Serve with fresh cilantro and lime wedges. If desired, serve with cooked rice on the side.

  • Enjoy your meal!

    Sheet pan red fish curry

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