This creamy, keto friendly, casserole is a great way to cook fish with lots of flavour . The Thai-flavouring gives it an exotic, delicious, special-event feel. Yet it's quick and easy to make. It might just become a new weeknight favourite.
Ingredients
or4 tbsps of butter, (57 g)
or650 grams of White Fish
or4 tsps of red Curry Paste (gluten free if required) - note, if curry paste isn't strong, additional paste may be neededor4 tsps of green Curry Paste (gluten free if required) - note, if curry paste isn't strong, additional paste may be needed
or1 Can of Coconut Cream (400 g)
orCoriander leaves, chopped (16 g)
or450 grams of cauliflower, rawor450 grams of broccoli, raw
Preparation
1.
Preheat the oven to 200°C (Gas Mark 6). Grease a medium-sized baking dish.2.
Place the fish pieces snuggly in the baking dish. Salt and pepper generously and place a tablespoon of butter on top of each fish piece.3.
Mix coconut cream, curry paste and chopped coriander in a small bowl and pour over the fish.4.
Bake in the oven for 20 minutes or until the fish is done.5.
In the meantime, cut the cauliflower into small florets and boil in lightly salted water for a couple of minutes. Serve with the fish.
