Name: Curry-crusted fish
Cook time: 7 min
Total time: 12 min
Yield: 4
Cuisine: British
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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Curry-crusted fish

Curry-crusted fish

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 7 mins

A star rating of 4.3 out of 5.14 ratingsRate

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Give your fish a spicy crunch and pep up you midweek meals

Easily doubled

Easily halved

Freezable (raw, if not previously frozen)

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Ingredients

Nutrition

Units:

MetricUS

3 slices bread

about 85g/3oz in total
1 tbsp Korma curry paste
4 thick white fish

fillets
1 lime

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Nutrition: per serving

kcal178
fat2g
saturates0g
carbs11g
sugars1g
fibre0g
protein29g
salt0.64g

low

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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A star rating of 4.3 out of 5.14 ratings

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