Coconut-crusted fish with saag aloo recipe
This budget-friendly family favourite makes the most of frozen white fish by crusting it with a crispy coconut topping. Serve it with saag aloo for an Indian twist on your family dinner.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 522 calories / serving
Ingredients
- 1kg potatoes, peeled and cut into 3cm chunks
- 70g wholewheat couscous
- 2 tbsp vegetable oil, plus extra for greasing
- 2 tbsp medium curry powder, plus 1 tsp
- 20g desiccated coconut
- 520g pack frozen white fish fillets
- 15g fresh coriander, chopped
- 3 garlic cloves, crushed
- 750g frozen spinach
- 1 reduced-salt vegetable stock cube, made up to 250ml
- 1 lemon, juiced
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Shop ingredientsEach serving contains
- Energy
- 2195kJ 522.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 1.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 62.4gProtein 36.7gFibre 11.4g
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Method
- Boil the potatoes for 10 mins until tender. Drain and set aside to steam-dry in a colander. Preheat the oven to gas 5, 190°C, fan 170°C.
- Meanwhile, mix the couscous in a heatproof bowl with ½ tbsp oil, 1 tsp curry powder and the desiccated coconut. Pour over 100ml boiling water, cover and set aside for 5 mins.
- Put the fish fillets on a lightly greased nonstick baking sheet. Fluff up the couscous with a fork, stir in half the coriander, then spread the mix on the fish. Bake for 20 mins until the fish is cooked through, then heat the grill to high. Grill for 3-4 mins until the couscous is crisp.
- Meanwhile, heat the remaining oil in a large, lidded, nonstick pan over a medium heat. Fry the garlic and remaining curry powder for 1 min. Add the potatoes and fry for 2-3 mins until well coated; add the spinach and stock. Cover; steam for 5-10 mins until the spinach is defrosted. Remove the lid, stir well and cook for another 2-3 mins to thicken the sauce. Stir in the lemon juice. Serve alongside the coconut- crusted fish, scattered with the remaining coriander.
- See more Fish recipes.
