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

Nutrition: per serving

  • kcal178
  • fat2g
  • saturates0g
  • carbs11g
  • sugars1g
  • fibre0g
  • protein29g
  • salt0.64g
    low
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Method

  • step 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.

  • step 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, September 2007

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.3 out of 5.14 ratings

arsenal-yummy

A star rating of 5 out of 5.

I used the remains of some Thai green curry paste and added some coriander and this worked well. Very nice!

jane911

Oops forgot to rate.

jane911

A star rating of 5 out of 5.

I make this often. Its very easy and tasty.

oldnick21

A star rating of 5 out of 5.

This is a quick, easy and very tasty recipe, served it with stir fried mushroom and vegetables, will be having again and again.

maysden avatar

maysden

A star rating of 4 out of 5.

Didn't have any thick fish fillets so I pressed thinner fish fillets with the lime juice into greased ramakin pots and covered them with the curried bread crumbs.Cooked them in the oven the same and served them with pilau rice. LOVELY

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