frozen white fish fillets such as cod, haddock, pollock, tilapia; thawed and cut into 1-in. (2.5-cm) pieces
400 g
1 cup
frozen mixed vegetables
250 mL
1 can
Sensations by Compliments Whole Triple-Smoked Oysters, drained
85 g
Method
Step 1
Using a fork, pierce potatoes all over. Set potatoes on plate and microwave on HIGH, turning every 5 min., until softened and cooked through, about 20 min. When cool enough to handle, slice in half lengthwise. Using a spoon, scoop the flesh into medium bowl (discard skins or reserve for another use). Mash and stir in 1 tsp (5 mL) coconut oil, pepper, 1/4 tsp (1 mL) salt and about 1/2 cup (125 mL) water, until potato mixture is soft and spreadable. (Note: For extra-crisped topping, also stir 2 tbsp (30 mL) butter into potato mixture.) Set aside.
Step 2
Preheat broiler. In large saucepan, melt remaining coconut oil over medium heat. Whisk in flour and cook 1 min. Gradually whisk in coconut milk, 1 cup (250 mL) water, curry paste and remaining salt. Bring mixture to a bubble. Add fish, vegetables and oysters. Cook, stirring gently, until fish is cooked and vegetables are warmed through, 3 to 4 min.
Step 3
Transfer fish mixture to 8 x 8-in. (20 x 20-cm) baking dish. Top with potato mixture. Place under broiler until top is golden brown and sauce is bubbling, 2 to 3 min. Serve with lime wedges.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy
