• 4 Northern Pike fillets (could also use Walleye or Cod)
• salt & pepper
• 1 1/2 cups coconut milk (400ml can)
• 2 tsp. grated fresh ginger (fresh minced ginger in a jar)
• 2 tsp. red curry paste
• 1 tsp. parsley


Preheat oven to 400°. Spray a casserole dish with non-stick cooking spray.
Rinse fillets and pat dry with paper towel. Sprinkle with salt and pepper.
Add coconut milk, ginger and red curry paste to a small saucepan. Whisk at med. heat until mixture starts to steam.
Remove saucepan from the stove and pour a thin layer of sauce into the bottom of the casserole dish.
Place the fish on top of the sauce and pour the remainder of the sauce over it. It’s okay if you need to layer the fish in two layers.
Sprinkle with parsley Bake for 20 min. Serve immediately.

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Midwest Hunting & Fishing

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