Curry-crusted fish

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1. Heat oven to 200C/fan 180C/gas 6. Put the bread into the bowl of a food processor and whizz until you have rough crumbs. Add the curry paste and whizz again until the crumbs are fairly fine and evenly coated in the curry paste.
2. Put the fish fillets onto a baking sheet or tray, season on both sides, then grate the zest of half the lime on top. Gently press the curry paste crumbs on top of the fish, then bake until the fish is cooked through and the topping crisp and golden, about 7 mins.

Freeze ahead

These fish fillets freeze really well raw with their topping, as long as the fish hasn't been previously frozen. Put into the freezer on the baking tray, then when completely solid transfer to a sealed container. Cook from frozen, adding 5 more mins cooking time.

Per serving

178 kcalories, protein 29g, carbohydrate 11g, fat 2 g, saturated fat 0g, fibre 0g, sugar 1g, salt 0.64 g

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Ingredients

• 3 slices bread , about 85g/3oz in total
• 1 tbsp Korma curry paste
• 4 thick white fish fillets
• 1 lime

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 7 mins

Low-fat

Raw, if not previously frozen

Ingredients

• 3 slices bread , about 85g/3oz in total
• 1 tbsp Korma curry paste
• 4 thick white fish fillets
• 1 lime

Per serving

178 kcalories, protein 29g, carbohydrate 11g, fat 2 g, saturated fat 0g, fibre 0g, sugar 1g, salt 0.64 g

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