Jump to the Thai Fish Tray Bake Recipe
It's getting warmer. I left the house without my puffer the other day. It felt quite liberating. Don't laugh. Not unless you get winters like ours in which case it is a laughter of commiseration and I sort of want to fist bump you. Note to self: fist bumping is generally unnecessary unless you're mimicking Baymax and Hiro from Big Hero 6 and it's just you and your kids. Anyway back to the great weather. Unlike winter where my main outdoor activity is shoveling soon, warmer weather means I want to spend more time outside and less time inside cooking. That is the number one reason I love the idea of this fish tray bake. One pan dinner, minimal muss or fuss, healthy and tasty.
This Thai Fish Tray Bake was inspired by a Jamie Oliver recipe where fish and rice are baked together in one dish in a green curry style base. It is one of my favourite JO dishes, but there is a lot of rice and I've already piled on a years worth of carbs this winter. Therefore I wanted to create a Thai Fish Tray Bake that had those flavours, but less guilt and time and am pleased with the result. You can always eat this with a side of rice (white or brown) or a delicious Thai Crunch Salad.
If you're a fellow desi then maybe you aren't crazy about serving a meal on a baking sheet. In that case feel free to transfer it to a platter, scatter over some cilantro, add a few wedges of lime and dig in. I personally have eaten straight from the baking sheet more than once. Just to check you know 😉
Thai Fish
Ingredients
- 400 g fish fillets (any white fish)
- 1 red pepper (cut into pieces)
- 1 green pepper (cut into pieces)
Green Coconut Sauce
- ¾ cup coconut milk
- 3 tbsp soy sauce
- 1 tsp fish sauce (optional)
- 1 ½ tsp sesame oil
- juice and zest of two limes
- ½ cup cilantro chopped
- 3-4 green chillies
- 2.5 inch peeled piece of ginger
- 3 cloves of garlic
Garnish
- chopped cilantro
- diced chillies
- lime wedges
Instructions
- Preheat your oven to 400 degrees and line a baking tray with parchment paper
- Blitz together the marinade ingredients, taste
- Place the fish fillets in the tray, scatter the peppers along the sides
- Pour over your green sauce
- Once the oven is hot put the tray in to bake for 20 minutes, fish should flake easily
- Garnish with cilantro, lime, chillies and eat hot.
The green coconut sauce looks so yum! And fairly easy to put together.
thank you! it is pretty quick and easy!
I think this is a brilliant idea to bake the dish instead of using a pot to cook. Has tonnes of flavors.
That's true, sometimes an oven is a great flavor enhancer!
This is a recipe after my own heart. I am seriously obsessed with Thai green sauce. I will be making this ASAP!
Yay! Am SO happy to hear that!
Such a great idea for fish - this looks like a lovely tasty dish.
Thank you! We are trying to eat more seafood and easy dishes really help that!
I love anything Thai flavored! this would be delicious over some black rice!
Ooh LOVE that idea!
The green color really makes the dish look interesting. I wouldn't mind eating this 🙂 Very nice.
Thank you so much Jeanette! Somehow when food is green I feel like it's super healthy (lol)
Made this last night and it was delish!! And so quick 🙂 thank you!
That's absolutely awesome to hear, thanks Sana!!
Oh my gosh, I totally want to try this, baked Thai food!!
That fish looks amazing. And love the flavors
Thanks Sarika!
Looks like a great dish for a big get-together!
Thanks Tazim! It totally is!
Just made for my wife, she'll be home soon, fingers crossed, it looks nice 🙂
I hope she liked it! Anything made with love is usually delicious!
This has been my absolute go to comfort recipe for a while now!! massive flavours, hearty but light and so quick! I mix up the veg, the fish and it always comes out great! 😋 thanks so much for sharing this one!
How many people does this serve please?
With a side it should serve 4!
Love your recipes in general; this one was off. Specifically:
1) two limes were too much for the quantity of fish. The fish was very tangy. I think half a lime would've been great
2) 2-3 chillies were way too much. I had to start again cuz the sauce was unbearably hot (I'm pakistani so I can usually handle hot). I put half a chilli the second time, and removed the chili garnish
Thank you for sharing your recipes. You are my go to recipe source
Thanks so much for the feedback! I’ll retest it with your suggested quantities but I suspect the lime and chilies could just be a personal preference thing. I’ll add a note to the recipe though as a heads up to everyone - thanks!
Made this tonight for dinner. It was delicious… everyone loved it. The best part was that it was so quick & easy to make.Thank you.
I am SO glad to hear you enjoyed it! thank you for leaving a review!
Hey Sarah, so quick question- I’ve made this recipe a bunch of times over the years and sometimes the green sauce turns out fine but other times the coconut milk tends to curdle after I’ve whizzed it up - is it the lime? Any thoughts to make sure that doesn’t happen?
Hi Sana! You are absolutely right that it's the lime! I feel like there is some variation in how it splits by the time i take to blitz it. if you want to avoid it altogether I would suggest blending everything else and then just stirring the lime juice in at the end!