Guest Recipe: Dr Rupy's Thai Green Curry Lentil and Hake Traybake
Hake fillets sit atop lentils, tomatoes, and tender greens, soaking up all the aromatics while the oven does the work. {df, gf}
A simple, no-fuss traybake that brings big flavour with minimal effort—perfect for lighter springtime meals. In this recipe from Healthy High Protein, Dr. Rupy Aujla lets a good-quality Thai green curry paste do all the heavy lifting, creating a fragrant, gently spiced sauce as it roasts. You can easily swap in any veg you have lying around!
An easy, vibrant midweek meal that proves convenience and fresh, wholesome cooking can go hand in hand.
Check out more of Dr Rupy’s recipes over on his Instagram.
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THAI GREEN CURRY LENTIL & HAKE TRAYBAKE
{df, gf}
THE 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
THE 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 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 until the fish is cooked through.
Serve with coriander leaves, toasted peanuts and a squeeze of lime.
Abbreviations:
v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - Dairy free.
Extracted from Healthy High Protein by Dr Rupy Aujla (Ebury Press, £26). Photography by Andrew Burton
