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Pollock fillets in spinach and coconut curry sauce

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Ingredients for 3 servings:

  • 3 pollock fillets or cod fillets
  • 250 g leaf spinach, frozen
  • 1 large onion(s)
  • 1 garlic clove(s)
  • ½ zucchini
  • 4 mushrooms
  • ½ bell pepper(s), red
  • 1 tsp curry paste, red or yellow
  • 200 ml coconut milk
  • salt and pepper
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Dice the onion, chop the zucchini and mushrooms as desired, and finely slice the red bell pepper. Gently fry these ingredients in a pan. After 3 minutes, add the spinach, let it melt, and simmer gently. Finely chop the garlic, add it to the pan with the curry paste, and fry briefly. After 2 minutes, add the coconut milk and season with salt and pepper. Simmer over low heat for 5 minutes. Then gently press the fish fillets into the sauce, cover the pan, and simmer for 10 minutes. Best served with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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