Fish with mango and veggies

 

This is an easy, quick fish dish, that tastes fresh and light, best served during summer.

Preparation You'll need: A wide surface ofenproof dish with lid
Ingredients (for 2 persons) 2 fish fillets, e.g. pike perch, pangasius, Victoria sea bass, redfish fillets or pollock fillets à 200 g. 70 g leek (⅓ stalk) 90 g carrot (½ rod) 1 flight mango Approx. 1 grapefruit for 5 Tbsp (75 ml) juice A few stalks of coriander greens 8 Tbsp (110-120 ml) coconut milk salt, pepper, 1 tsp curry powder
Preparation Check that there is white wine in the fridge! Salt and pepper the fillets and place them (whole or cut in half) in the oven dish. Cut the carrot and leek into thin strips, peel the mango, remove the core and also cut into strips. Put them straight into the oven dish on top of the fish. It is best to measure out approx. 110-120 ml and 75 ml grapefruit juice together in a measuring jug, mix well and pour over the vegetables. Season everything well with salt and freshly ground pepper, as well as 1 heaped tsp curry powder. Use your hands to mix the vegetables again. Cover the oven dish and bake in a preheated oven at 190℃ for about 25 minutes. In the meantime, you can pluck the coriander leaves. 2, 3 minutes before the 25 minutes are up, place the dinner plates briefly in the oven. Then place the fish fillets and mango salad on the plates and sprinkle the coriander leaves on top.