Korma Baked Barramundi and Chips

Meanwhile, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces. Halve any thick broccoli stems lengthways.

Add the korma style paste into a medium bowl and season with salt and pepper.

Pat the barramundi with kitchen paper to remove any excess moisture, then add to the bowl. Use your hands to coat the fish well.

Lay the korma barramundi fillets onto one side of a lined baking tray, skin-side down. Pop the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Once the chips have been in the oven for 15 mins, pop the tray onto the middle shelf and bake until the fish is cooked, 13-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When the chips have 5 mins of cooking time left, melt the butter (see pantry for amount) in a small frying pan on medium-high heat.

Stir in the shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min more, then add the peas.

Stir-fry until piping hot, 2-3 mins. Season to taste with salt and pepper.

Meanwhile, in a small bowl, mix together the mango chutney and mayo (see pantry for amount).

When the peas are cooked, add half the coriander to the pan and stir through until wilted.