Sheet pan red fish curry

Ingredients

• 4 cod fillets
• 2 tbsp Thai red curry paste
• 3.3 cups coconut milk
• 2 tbsp raw sugar
• 2 tbsp fish sauce
• 2 limes
• 1 stalk lemongrass
• 0.5 oz ginger
• 3 shallots
• 2 cloves garlic
• 1 head broccoli
• 6.3 oz snap peas
• 1.1 lbs potatoes
• 0.7 oz cilantro
• rice (cooked, for serving)
• salt
• pepper

Instructions

1. 1

   Preheat oven to 200/392 °C/°F (top/bottom heat). Cut broccoli into small florets and dice potatoes into small cubes. Remove tough outer layer of lemongrass, then slice into fine rings. Thinly slice shallots. Peel garlic and ginger. Set aside a few cilantro leaves for garnish and roughly chop rest, including stems. Juice limes.

2. 2

   For sauce, blend curry paste with coconut milk, fish sauce, lime juice, garlic, ginger, cilantro, and sugar in a tall container until smooth. Season with salt and pepper to taste. Place fish fillets on a baking sheet and arrange broccoli, potatoes, and sugar snap peas around them. Scatter lemongrass, and shallots over everything, then pour curry sauce evenly on top.

3. 3

   Bake in preheated oven for approx. 20 min., until fish is cooked through and vegetables are tender. Serve with fresh cilantro and lime wedges. If desired, serve with cooked rice on the side.