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- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Season the cod fillets with salt and black pepper.
- In a small saucepan over a medium-high heat, whisk together the coconut milk and curry paste until smooth. Pour a thin layer of this sauce into a large baking dish. Place the cod fillets on top, add the green beans and then pour over the remaining sauce.
- Bake for 20 minutes until the cod is fully opaque and flakes easily with a fork.
- Serve with rice and some of the sauce.
692kcals, 26.8g fat (21.8g saturated), 70.5g carbs, 4.2g sugars, 42.9g protein, 5g fibre, 0.328g sodium
MAKE IT YOURS
Feel free to add any other vegetables you have in your fridge. Chopped onions, peppers, carrots, aubergines or mushrooms all work well.