Great Food Recipes
Great Food Recipes
About the Recipe
Thai Green Paste lifts this firm chunky white fish, but works equally well with either haddock or cod. This traybake makes a great change from a curry and the potato gets crispy edges from the roasting to make a delectable dinner
Ingredients
190g jar Thai Green Paste
160ml Coconut Cream
500g skinless and boneless Monkfish chunks
2Â Â Lmes
1 Tsp Garlic and Ginger Paste
1kg Maris Piper potatoes
1 Tbsp Vegetable Oil
2Â Leeks, sliced
2 Tbsp Coconut Oil
1Â Tsp Fish Sauce
10g Thai Basil, leaves torn
Handful roasted Peanuts, crushed
Preparation
Preheat the oven to 180ºC
Mix the Thai Green Paste and Coconut Cream together in a bowl
Cover the Monkfish with half of the creamy paste, squeezing over the juice of 1 lime, then leave to rest fo 30 minutes
Thickly slice the Potatoes into 1cm discs
Toss in the Vegetable Oil, season to your taste and spread on a large baking tray
Bake for 15 minutes
Meanwhile, in a frying pan, soften the Leeks in 1 Tbsp Coconut Oil, Garlic and Ginger Paste for 4-5 minutes
Then mix in the remaining half of the creamy Green Paste with 30ml water to loosen if needed
Stir in the Fish Sauce
Remove the Potatoes from the oven
Pour over the Leeks, then place the Monkfish 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
Top with the Thai Basil and Peanuts
Serve with Lime wedges.