Baked massaman snapper

Some fresh produce and a few pantry staples are all you need for delicious baked curried fish.

Recipe «Baked massaman snapper» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp massaman curry paste, 2 tbsp peanut oil, 4 x 200g pieces snapper fillet, pin-boned, skin on, 300g green beans, trimmed, 80g butter, chopped , 250g shiitake mushrooms, quartered, 2 cloves garlic, thinly sliced, 1 small red capsicum, seeded, finely chopped , 1 lime, juiced, 1 tbsp caster sugar, Tamar Valley Greek Style Yoghurt , to serve.

Ingredients:

• 2 tbsp massaman curry paste 
• 2 tbsp peanut oil 
• 4 x 200g pieces snapper fillet, pin-boned, skin on 
• 300g green beans, trimmed 
• 80g butter, chopped 
• 250g shiitake mushrooms, quartered 
• 2 cloves garlic, thinly sliced 
• 1 small red capsicum, seeded, finely chopped 
• 1 lime, juiced 
• 1 tbsp caster sugar 
• Tamar Valley Greek Style Yoghurt , to serve 

Instructions

1. Preheat oven to 220C. Line an oven tray with baking paper. Whisk curry paste and oil in a small bowl.
2. Place fish, skin-side down, on tray and brush with paste mixture. Season with salt and pepper. Bake for 15 minutes or until just cooked. Rest for 5 minutes.
3. Meanwhile, blanch the beans in a saucepan of boiling salted water for 1 1/2 minutes or until slightly softened. Drain, refresh in iced water, then drain again.
4. Heat butter in a large, heavy-based frying pan over high heat. Add mushrooms and garlic, then stir-fry for 3 minutes. Add beans, capsicum, lime juice and sugar, then stir-fry for a further 2 minutes or until mushrooms are tender.
5. Divide stir-fry among plates and top with fish. Serve with yoghurt, if using.