Thai seabass

Ingredients (serves 2):

2 fillets of seabass

1 large garlic clove, crushed

1 small piece of ginger, minced

1 chilli, finely chopped

a handful of coriander, chopped

1/3 block of creamed coconut

tea spoon of thai curry paste

handful of sliced mushroooms

5 sliced spring onions

1/3 bag of spinach

salt and pepper

rice, to serve

• Pre heat the oven to 180 degrees
• Fry the mushrooms, garlic, chilli, ginger and spring onions in a little oil until the mushrooms are soft
• Add the spinach and thai curry paste to the frying pan and continue to cook on a low heat until the spinach has wilted
• Add the creamed coconut and approx 100ml of hot water from the kettle. Gently stir until the coconut has broken down. You may need to add a little more water. Taste the sauce and season if it needs it.
• In an oven proof dish pour in the sauce and then top with the seabass fillets. Season the fish with a little salt and pepper.
• Place in the hot oven for 20 minutes. Check that the fish is cooked (it should be) and serve with rice. Scatter with the chopped coriander just before serving.