Red spiced fish with green salad

Spice up plain white fish fillets with Thai flavours in this healthy recipe

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 221
  • fat 10g
  • saturates 2g
  • carbs 4g
  • sugars 3g
  • fibre 2g
  • protein 29g
  • salt 0.67g


  • 4 fillets white fish, such as hake
  • 4 tsp Thai red curry paste
  • 1 avocado, sliced
  • 1 cucumber, sliced into fingers
  • 1 romaine or 2 Little Gem lettuces, leaves separated
  • small bunch coriander, roughly chopped
  • zest and juice 1 lime, plus extra to serve
  • 1 tsp clear honey
  • 250g brown rice, cooked, to serve


Try swapping the paste for Thai green or yellow curry paste, or give this dish an Indian kick with some tikka paste.


  1. Heat oven to 200C/fan 180C/gas 6. Brush each fish fillet with 1 tsp of curry paste, then roast on a baking sheet for 8-10 mins until the fish flakes easily.

  2. Meanwhile, mix together the rest of the ingredients, apart from the rice, in a large bowl with some seasoning. Serve with the spiced fish and brown rice, plus extra lime wedges for squeezing over.

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