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
31/2Tbsp.
medium curry paste, we used Patak’s
175g
natural yogurt
4
skinless cod fillets (about 125g each)
25g
coriander (stalks and leaves)
250g
red split lentils, well rinsed
You will also need
2Tbsp.
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!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
