Vegetables, coconut milk & green pea stuffed white fish
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Vegetables, coconut milk & green pea stuffed white fish
Photo credit: Cindy Boyce

Vegetables, coconut milk & green pea stuffed white fish

Vegetables, coconut milk & green pea stuffed white fish
Photo credit: Cindy Boyce
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The first trimester in your pregnancy can often be a bit tricky when it comes to eating fish, what with all the nausea feelings and such. So when I realized that those days seemed to be over, I jump on the occasion to start cooking up so delicious fish recipes again, and it makes me quite happy.

This is a loooovely recipe, I am very proud of this one, and I think you can tell in the web video haha!

  • Serves4
  • Prep time10 mins
  • Cook time10 - 15 min
  • Timeout-
  • FreezingNe se congèle pas.

Ingredients

  • 4 sole filets, cod, or your preferred selection of white fish
  • Salt & pepper, as preferred
  • 1 zucchini, sliced in juliennes
  • 1 red pepper, sliced in juliennes
  • 1 can (398 ml) of coconut milk
  • 1 tablespoon of green curry paste
  • 1 cup of frozen green peas
  • 3 shallots, sliced in 1″ long pieces

Steps

  1. Preheat the oven to 400°F, and place the rack at the centre of it.
  2. Lay the fish onto a clean work surface, season well then top each piece with the zucchini and peppers. Roll each piece of fish onto itself, then lay into a square baking pan and set aside.
  3. Whisk the coconut milk with the green curry paste in a large bowl, then pour onto the fish filets.
  4. Add the green peas, shallots and cook in the oven for 10 to 15 minutes.
  5. Serve onto a bit of rice or rice vermicelli. 

Tips & tricks

Cannot be frozen. Keeps for 2 days in the fridge.

Recipe published on August 19, 2018