These fish fillets freeze really well raw with their topping, as long as the fish hasn’t been previously frozen. Put into the freezer on the baking tray, then when completely solid transfer to a sealed container. Cook from frozen, adding 5 more mins cooking time.
Heat oven to 200C/fan 180C/gas 6. Put
the bread into the bowl of a food processor
and whizz until you have rough crumbs.
Add the curry paste and whizz again until
the crumbs are fairly fine and evenly coated
in the curry paste.
Put the fish fillets onto a baking sheet or
tray, season on both sides, then grate the
zest of half the lime on top. Gently press the
curry paste crumbs on top of the fish, then
bake until the fish is cooked through and the
topping crisp and golden, about 7 mins.