Thai Baked Cod

Take the cod out of the freezer, put on a plate and let defrost. Preheat the oven to 350 °F.

• 7.1 oz Cod, frozen (or pollock, frozen)

Mix the curry paste and cream and season with pepper.

• ½ tsp Curry paste, red
• 1 ⁠½ Tbsp Sour cream, light
• Black pepper

Grease a baking dish with olive oil.

• 1 tsp Olive oil

Wash the cod, pat dry, season with salt and pepper, brush with the curry-cream mixture and transfer to the baking dish.

• Salt
• Black pepper

Finely chop the onion, garlic, and mushrooms.

• ½ Onion, yellow (~ 1.4 oz)
• 1 Garlic clove (~ 0.1 oz)
• 3.5 oz Mushrooms

Heat the olive oil in a non-stick frying pan over medium heat. Fry the onions, garlic, and mushrooms until the onions turn translucent. Season with salt and pepper.

• 1 tsp Olive oil
• Salt
• Black pepper

Add the tomatoes and contents of the pan into the baking dish and bake for approx. 25 minutes in the lower third of the oven.

• 3.5 oz Cherry tomatoes

Cook the rice according to the package instructions and serve with the cod.

• 1⁄3 cup Basmati rice

Enjoy your meal!