Ingredients:

    300g hake/white fish fillets

    4 tbsp Thai green curry paste – use own curry paste

    1 TbspOlive oil, for drizzling

    260g baby tomatoes, halved

    350g broccoli, stalks diced into 1cm pieces and florets broken into 2cm pieces

    120g dried green or beluga lentils – cooked and drained

To serve:

    10g coriander leaves, roughly chopped

    30g Cashews, toasted and crushed

Method:

    Preheat the oven to 200°C fan.

    Smother the hake fillets in 1 tablespoon of the curry paste, season well and drizzle with the oil, then leave to marinate.

    Add the tomatoes, broccoli stalks, the remaining 3 tablespoons of the curry paste and the lentils to a baking tray with 50ml of water and mix thoroughly with your hands.

    Drizzle with oil and bake in the oven for 15 minutes ( 30 mins in the Remoska) until the broccoli stalks are partly cooked, stirring halfway through.

    Remove the baking tray and carefully nestle the broccoli florets into the lentils and tomatoes. Place the fish on top of the vegetables and pop back in the oven for 10 minutes ( 15mins in the Remoska) until the fish is cooked through.

    Serve with coriander leaves and toasted cashews.