HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButtery Curried Coley
Buttery Curried Coley

Buttery Curried Coley

with Roast Potatoes and Garlicky Broccoli

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This Coley with Potatoes and Broccoli is deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)


1 unit(s)

Garlic Clove

1 bunch(es)


1 pot(s)

Curry Powder

2 unit(s)

Coley Fillet


15 grams

Unsalted Butter


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1887 kJ
Energy (kcal)451 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate49 g
of which sugars5.0 g
Protein32 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel) and pop onto a large baking tray. Drizzle with oil season with a pinch of salt and pepper and toss to coat. Spread out in a single layer, then roast on the top shelf of your oven until golden on the outside and soft in the middle, 25-30 mins. Turn halfway through cooking.


Meanwhile, cut the broccoli into florets (like small trees) and lay them on another baking tray. Drizzle with oil season with a pinch of salt and pepper and toss to coat. 10 mins into the potato cooking time, pop the broccoli onto the middle shelf of the oven to cook for the remaining 15-20 mins. tTIP: You want the broccoli to be crispy but tender!


Peel and grate the garlic (or use a garlic press). Roughly chop half the coriander and finely chop the other half (stalks and all). Put the finely chopped coriander into a shallow dish. Add the curry powder and olive oil (see ingredients for amount). Add a pinch of salt and pepper and mix together. Add the Coley fillets to the dish and coat in the mixture. IMPORTANT: Remember to wash your hands and equipment after handling raw fish!


When the veggies have 8 mins left, heat a large frying pan on medium-high heat (no oil). Once the pan is hot, lay in the fish, skin- side down and fry until golden, 3-4 mins. Once

golden, turn over carefully and add the butter to your pan. Allow the butter to melt and then spoon it over the fish, cook for a further 2-3 mins. IMPORTANT: The fish is cooked when the centre is opaque.tTIP: You may need to do this in batches.


Once the fish is cooked, pop the fillets onto a plate and cover with some tin foil to keep warm. Put the pan back on the heat. TIP: Don't throw away the butter in the pan! Add the garlic, stir and cook for 30 seconds, then add the roasted broccoli and toss in the garlicky butter for 1 minute. Remove from the heat.


Share the broccoli and potatoes between your plates and serve the fish alongside. Sprinkle over the remaining coriander. Enjoy!