1/2 a 400ml can of coconut milk
1 tbsp Thai green curry paste
1/2 tsp brown sugar
About 500g skinless blue grenadier fish fillets cut into 4 pieces
4 small carrots, cut into 1cm slices
2 potatoes, cut into 1cm cubes
1/2 bunch kale, leaves trimmed from stems
Salt to taste
1 lime, thinly sliced
1/2 bunch fresh parsley, leaves picked
2 tbsp olive oil
2 tbsp lime or lemon juice
METHOD
Preheat oven to 200C. Line a baking tray with baking paper. Place carrots and potatoes on the tray and sprinkle with oil and a little salt . Bake for 25 mins or until done.
Combine coconut milk, green curry paste and sugar in a bowl. Add the fish pieces. Mix and place in the fridge.
Meanwhile, place kale leaves in a separate large, dry baking tray and sprinkle with a pinch of salt. Bake on a lower shelf in the oven until crispy - about 5 mins. Remove from oven and set aside on a plate or in a bowl.
With a slotted spoon, remove the potatoes and carrots into the dry baking tray, leaving most of the oil behind . Place the lime slices on top of the carrots and potatoes and then arrange the fish pieces and all the sauce on top. Bake for a further 15 minutes or until fish is cooked through.
Meanwhile, process the parsley and oil to a paste. Transfer to a small bowl and stir in the lemon juice.Season if needed.
Remove from the oven and decorate with the crispy kale leaves. Drizzle the parsley mixture over the fish pieces
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