This delicious recipe is from Dr Rupy Aujla’s latest book Health High Protein: Supercharge Your Energy, Feel Stronger and Live Longer

As a special offer, Rupy is offering 10% OFF an annual subscription to his brilliant Doctor’s Kitchen recipe app – click here to find out more.

Thai Green Curry Lentil and Hake Traybake

A simple traybake where a good-quality Thai green curry paste does all the work for you. For midweek meals I rarely have the energy to make a paste from scratch, and this is where having good-quality convenience products to hand really comes into its own. The bitter phytonutrients in this brassica vegetable are what bring the anti-inflammatory benefits to the meal. The tomatoes will break down to create a light sauce for the fish, and using the broccoli stalks adds a ton more fibre to support flourishing gut health. If you don’t have broccoli, you can use cauliflower, fennel and even aubergine instead.

Ingredients:

• 300g hake fillets
• 4 tbsp Thai green curry paste
• Olive oil, for drizzling
• 200g baby tomatoes, halved
• 250g broccoli, stalks diced into 1cm pieces and florets broken into 2cm pieces
• 1 x 400g can green lentils, drained and rinsed

To serve:

• 10g coriander leaves, roughly chopped
• 30g peanuts, toasted and crushed
• Juice of 1 lime

Method:

1. Preheat the oven to 200°C fan.
2. Smother the hake fillets in 1 tablespoon of the curry paste, season well and drizzle with the oil, then leave to marinate.
3. 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.
4. Drizzle with oil and bake in the oven for 15 minutes until the broccoli stalks are partly cooked, stirring halfway through.
5. 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 until the fish is cooked through.
6. Serve with coriander leaves, toasted peanuts and a squeeze of lime.