This Thai-style casserole with cod, beans, fennel, tomato, onion and garlic in a coconut milk sauce with curry is quick and easy and can even be made in advance. About 40 minutes before you want to eat, put the dish in the oven and you have free for other activities.
You can also take other vegetables, for example carrots or Brussels sprouts.
Ingredients 2 persons
2 x 150 gr cod fillet
250 gr green beans removed and halved
3 diced tomatoes without seeds
250 ml coconut milk
1/2 fennel in thin strips
1 onion chopped
1 garlic clove crushed
2 tbsp red curry paste
1 tbsp cornflour
dash of fish sauce
option some coriander or flat-leaf parsley.
cutting board, knife oven dish and pan
Blanch the beans for 4-5 minutes and rinse them cold. Preheat the oven to 200 degrees and mix all the vegetables together. Season with salt and pepper.
Spread the vegetables in the baking dish.
Heat the coconut milk in a pan and stir in the curry paste. Add a small splash of fish sauce and also the juice of half a lime. Stir the cornflour to a paste with 2 tbsp water and add this and let the sauce thicken.
Divide the sauce over the oven dish with the vegetables and put the dish in the oven for 20-25 minutes.
Rub the cod fillet with oil and sprinkle with salt and pepper to taste. After 20 minutes, place the fillets in the oven dish and let them cook for 15-20 minutes, depending on the thickness.
Meanwhile, cook the rice. Garnish the dish with some fresh coriander (leaf parsley) and some slices of the other half of the lime and a sprig of fennel.