If you're after a low ingredient and low effort dinner idea, this curried fish traybake makes for the perfect midweek meal option. We've used red lentils in the tray, mixed with a shop-bought spice mix so all the lovely liquid gets absorbed and flavoured from the spiced. It is hearty and filling and seriously comforting.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
412
Ingredients
3 1/2 Tbsp. medium curry paste, we used Patak’s
175 g natural yogurt
4 skinless cod fillets (about 125g each)
25 g coriander (stalks and leaves)
250 g red split lentils, well rinsed
You will also need
2 Tbsp. olive oil
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Pour the oil into a medium roasting tin and put into the oven to preheat for 10min.
Step 2In a large bowl mix 1tbsp curry paste with 100g yogurt and plenty of seasoning. Add fish and turn gently to coat. Cover and chill until needed.
Step 3Reserve a few coriander leaves for garnish and roughly chop the remainder. Carefully remove the roasting tin from the oven and carefully stir in the lentils, 2tbsp curry paste, the chopped coriander and plenty of seasoning. Pour in 700ml just-boiled water from a kettle and return to the oven for 25-30min, or the lentils are nearly tender and have absorbed most of the liquid.
Step 4Carefully remove roasting tin from the oven and lay on the fish fillets. Return to the oven for 12-15min, or until the fish is cooked through.
Step 5In a bowl mix remaining 75g yogurt and plenty of seasoning. Swirl though remaining 1/2tbsp curry paste. Spoon yogurt mixture on to the fish and lentils (or serve alongside) and scatter over the remaining coriander leaves. Serve.
GH TIPS:
Not a fan of cod? You could try this with chicken thighs or sausages instead - just make sure you adjust the cooking time to make sure it's perfectly cooked inside.
Don't have lentils? Try cooking with chickpeas or rice instead for a twist!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
