Red Curry Fish Bake
Ingredients
1/2 lb fish (I used cod loin)
1 tsp salt, divided
Pepper to coat fish
1 Tbs + 2 tsp divided, coconut oil
8 large eggs
1/3 cup full-fat, unsweetened coconut milk
2.5 Tbs red curry paste
1/2 tsp fish sauce
1 small yellow onion, small dice
1 small sweet potato, quartered and thinly sliced
1 small red bell pepper, small dice
2 large cloves garlic, thinly sliced
Garnish
Instructions
Preheat oven to 375 degrees.
Heat a 10-inch cast-iron pan over med-high heat. Pat fish dry with paper towel and coat with 1/4 tsp salt & pepper.
Add 2 tsp of coconut oil in pan and add fish. Sear on both sides about 4 minutes. Does not need to be totally cooked through, but needs to flake.
In large mixing bowl, whisk eggs. Add coconut milk, red curry paste, fish sauce, and 1/2 salt, and whisk again, until frothy and blended.
In 12-inch cast-iron pan, heat 1 tbs of coconut oil. Add onions, sauté for a few minutes, then sweet potato for another few minutes, then red pepper, and garlic. Season with 1/4 tsp salt.
Add flaked fish. Stir lightly to mix. Bake in oven for 18-22 minutes.
Garnish with toasted sesame oil, scallions, cilantro, and serve over greens.
