• 740 g line-caught cod fillets
  • 2 tbsp Thai red curry paste
  • 2 carrots, peeled
  • 1 yellow pepper, deseeded and thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 200 g mange tout, halved
  • 250 g medium egg noodles
  • Zest and juice of 1 lime
  • 14 g fresh coriander, leaves picked and roughly chopped
  • 1 extra lime, cut into wedges, to serve


  1. 1

    Preheat the oven to 180°C, fan 160°C fan, gas 4. Brush the cod fillets with the curry paste. Set aside.

  2. 2

    Use a peeler to cut the carrots into thin ribbons.Toss together with the sliced peppers and mange tout.

  3. 3

    Cut 4 large pieces of baking paper and divide the vegetables between them. Top each with the cod fillet and sprinkle over the zest and juice of 1 of the limes.

  4. 4

    Seal to make little parcels and transfer to the oven. Bake for 20-25 minutes.

  5. 5

    Meanwhile, cook the noodles according to pack instructions. Drain and toss with the coriander.

  6. 6

    Divide between plates and serve with the fish parcels and the lime wedges for squeezing over.

Nutritional Details

Each serving provides
  • Energy 1285kj 307kcal 15%
  • Fat 4.6g 7%
  • Saturates 0.6g 3%
  • Sugars 8.2g 9%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 281kj/67kcal

Each serving provides

24.5g carbohydrate 5.1g fibre 39.3g protein

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