Thai Baked Stone Bass Recipe
green curry, mussels, sweetcorn
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preheat the Oven
Preheat your oven to 200°C (392°F).
- 2
Prepare the Sauce
In a medium saucepan over medium heat, combine the green curry paste and coconut milk. Stir well and bring to a simmer. Allow to cook for about 5 minutes, stirring occasionally.
- 3
Add Mussels and Sweetcorn
Add the cleaned mussels and sweetcorn to the saucepan. Cook for an additional 5 minutes until the mussels start to open up. Season with lime juice, salt, and black pepper.
- 4
Prepare the Stone Bass
Season the stone bass fillets with salt and black pepper. Place them in a baking dish.
- 5
Combine and Bake
Pour the curry sauce with mussels and sweetcorn over the stone bass fillets in the baking dish. Cover the dish with aluminum foil.
- 6
Bake
Bake in the preheated oven for 20-25 minutes, or until the stone bass is cooked through and flakes easily with a fork.
- 7
Serve
Remove from the oven and garnish with fresh cilantro. Serve hot with rice or crusty bread.
