Mary Berry is renowned for her culinary expertise, particularly in the area of fish dishes. Among her exceptional fish recipes are her highly regarded fish pie, delectable kedgeree, and baked salmon with a parmesan crust. Another fish dish worthy of recognition for its speed, simplicity, and flavor is her Thai-style salmon traybake with roasted vegetables.
This recipe can be prepared in under 30 minutes and cooked in just 25 minutes, serving six people. Mary suggests pairing it with steamed or boiled rice to enhance its filling properties.
Ingredients:
– 400ml full-fat coconut milk
– 2 tablespoons Thai red curry paste
– 1 fresh red chili, finely diced
– 1 large garlic clove, crushed
– 2.5-inch piece fresh root ginger, peeled, coarsely grated, and finely chopped
– Juice of 2 limes
– 2 teaspoons fish sauce
– 1 cauliflower, cut into small florets
– 2 Romano peppers, seeds removed, cut into large pieces
– 3 banana shallots, peeled and halved
– 2 tablespoons sunflower oil
– 1 tablespoon runny honey
– 150g baby courgettes, sliced thinly on the diagonal
– 6 small salmon fillets, skin removed
– Bunch of Thai basil or fresh coriander, chopped
– Salt and freshly ground black pepper
Method:
1. Preheat the oven to 220C/200C Fan/Gas 7.
2. In a small bowl, combine the coconut milk, Thai paste, chili, garlic, ginger, lime juice, and fish sauce. Season with salt and pepper.
3. Scatter the cauliflower, peppers, and shallots into a large roasting tin. Add 1 tablespoon of oil and stir.
4. Pour over half of the coconut mixture. Season with salt and pepper and drizzle with honey.
5. Roast for 12-15 minutes, or until the vegetables begin to brown.
6. Toss the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture.
7. Roast for a further 10 minutes, or until the fish is just cooked (it should flake easily when gently pricked with a fork).
8. Sprinkle with Thai basil and serve immediately.
Tips:
– The cooking time for the salmon will vary depending on the thickness of the fillets. Cook until it just starts to flake when gently pricked with a fork.
– Serve with steamed or boiled rice for a more filling meal.
