Nile perch on a bed of courgette and pepper, with a sauce of red curry, coconut milk and lime. Everything goes into the oven together, so the fish cooks in the sauce and the vegetables soak up the flavour. You season the fish first with our fish mix, which gives the coconut curry a warm, spiced base instead of plain sweetness. Finish with toasted sesame seeds, spring onion and fresh parsley. One dish to wash up.

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⏱ Preparation time: ±30 min
👥 Servings: 1
🌶 Difficulty: easy
🍽 Category: Fish

Ingredients

For the fish

• 200 g Nile perch or cod
• 10 g fish mix
• Moroccan olive oil

For the vegetables

• 100 g courgette
• 40 g bell pepper

For the coconut curry

• 20 g red curry paste
• 70 g coconut milk
• 1 lime

To finish

• Toasted sesame seeds
• Spring onion
• Fresh chillies
• Fresh parsley

Preparation

1. Preheat the oven to 180 °C.
2. Slice 100 g courgette thinly and spread it over an oven dish. Add 40 g bell pepper in pieces.
3. Mix 10 g fish mix with a drizzle of Moroccan olive oil. Brush the fish with this mixture and lay it on the vegetables.
4. Mix 20 g red curry paste, 70 g coconut milk and a little lime juice into a smooth sauce. Pour it over the fish and vegetables.
5. Bake for 18 to 20 minutes at 180 °C, until the fish is cooked and flakes easily.
6. Finish with toasted sesame seeds, sliced spring onion, chillies and fresh parsley.

Chef's tip

If your fillet is much thicker at one end, tuck the thin tail under the thick part. Everything cooks at the same pace and the tail stays juicy.

Serving suggestion

Serve with white rice to soak up the coconut curry.

Ready to cook?

The fish gets its flavour from our fish mix. Use our Moroccan olive oil for the marinade and our toasted sesame seeds to finish. Order them together and make this dish at home with the same flavour.

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Enjoy your meal!
— Moroccan Spicy Secrets