Name: One-pan Thai fish curry
Total time: 2400 s
Yield: 4
Ingredients: 2 sweet potato jacket; 1 aubergine; 200 gram broccoli; 4 sea bass fillet; 1 lime; 25 gram coriander; 1 jar green Thai curry sauce; 1 clove garlic; 1 piece root ginger; 1 red chilli; 1 teaspoon fish sauce; 1 teaspoon honey

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Mix together the curry sauce (1 jar) , garlic (1 clove) , ginger (1 piece) , red chilli (1) , fish sauce (5 mL) and honey (7 g) , then set aside.

Step 3

Put the sweet potato (2) and aubergine (1) into a deep-sided roasting dish, season and roast for 10 minutes.

Step 4

Remove from the oven, pour over the sauce, then return to the oven for a further 15 minutes.

Step 5

Stir in the broccoli (200 g) and lay the sea bass fillet (4) on top, skin side up. Return to the oven for a further 12-15 minutes, until the fish is cooked right through.

Step 6

Remove the traybake from the oven, squeeze over the lime (1) and scatter over the coriander (25 g) , then divide between serving dishes and serve with rice, if you like.

One-pan Thai fish curry

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