300gm mashing potatoes
200gm butternut
1tsp grated ginger
4 skinless hake fillets (±120gm ea)
2 tsp soft butter
1-2tsp mild curry paste
Grated rind of 1 lemon
1-2 Tblsp fresh coriander, chopped
4 sprigs of coriander to garnish
Method
Heat the oven to 200ºC.
Peel and cut the potatoes and butternut into chunks.
Cook in lightly salted boiling water for 20 minutes, or until soft.
Drain well and mash.
Add the ginger to the mash and mix well.
Keep warm.
Mix the curry paste, lemon rind and coriander into the butter.
Line a baking tray with baking paper.
Lay the fish on the baking tray and spread with the butter mixture.
Bake the fish for 10 minutes or until it flakes easily.
(Frozen fish will take 20-25 minutes.)
Serve 1 fillet per person with the gingered mash and a green vegetable of your choice.
Garnish with sprigs of coriander.
