Thai Red Curry Sea Bass Parcels
Sea bass fillets baked in foil with red curry paste, lime and vegetables. Almost no washing up and very good eating.
Made with Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £2.27 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Tear off two big sheets of foil or baking paper.
- 2
Mix your ready made Thai red curry paste (see the base recipe) with the coconut milk, lime juice and fish sauce.
- 3
Pile the courgette, carrot and sugar snaps in the centre of each sheet and lay a fillet on top. Spoon over the paste mix.
- 4
Fold the sheets up and seal the edges tightly to make parcels. Put on a tray.
- 5
Bake for 15 minutes until the fish is opaque and flakes easily.
15 min - 6
Open carefully (steam will escape) and scatter with chilli and coriander. Serve with lime wedges.
Tips
- Seal the foil tightly so the fish steams in the juices.
- Check the fish flakes easily and is opaque all the way through.
- Add a handful of cooked rice noodles into each parcel for a one-parcel meal.
Storing and freezing
Eat straight away. Keep leftovers in the fridge for up to 1 day and reheat until steaming hot all the way through.
Questions
Can I use other fish?
Yes, cod, haddock or salmon fillets all work. Salmon may need 3 minutes longer.
Can I cook it from frozen?
Yes, but add 8 minutes and check the fish is cooked through.
Can I use baking paper?
Yes, fold and tuck tightly, or tie with kitchen string.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.