Banana, coconut milk, cashew nuts and mango chutney give this fish bake a distinct Caribbean flavor that will win over kids and adults alike. If coconut is not your favorite taste just exchange the coconut oil for regular oil and the coconut milk for regular cream and it will taste just as fine.
Fish and pea bake with a twist (serves 4)
1 1/2 lbs (750g) firm white fish fillets (like cod or mahi mahi)
1 tsp coconut oil or vegetable oil
1 onion, halved and thinly sliced
3/4 cup coconut milk or regular cream
1 egg
2 tsp curry powder
1 tsp paprika powder
sea salt and cracked black pepper
a pinch of freshly grated nutmeg
2 tbsp store bought mango chutney
1 cup peas, frozen
1 banana, sliced
1/3 cup cashew nuts, chopped
Preheat the oven to 400 degrees. Grease an ovenproof casserole dish with the coconut oil. Cut the fish fillets into bite sized pieces, season with salt and pepper and place in the casserole dish. Spread the onion on top of the fish and bake for about 10 minutes in the oven.
Meanwhile mix the cream, egg, curry powder, paprika and mango chutney and season to taste with salt, pepper and nutmeg.
Remove the casserole dish from the oven. Evenly distribute the peas, banana slices and cashew nuts on top of the fish and onions and pour over the cream egg mix. Return the casserole dish to the oven and bake for another 20 to 25 minutes or until set. Remove from the oven and allow to sit for 5 minutes. Then serve with your favorite rice.
