Fish Curry With Bananas

1. 1

   Start by scraping the zest off of one lemon. Then, cut that lemon in half.

2. 2

   Cut the fish into big slices and sprinkle the lemon zest on top.

3. 3

   Squeeze the juice of half a lemon over the fish. Season to taste with sea salt and freshly ground black pepper.

4. 4

   In a skillet placed over a medium-high heat, combine the coconut milk and the red curry paste and bring to a simmer.

5. 5

   Add the fish and the white parts of the greens onions. Cover up the skillet and let it simmer for 3 to 5 min.

6. 6

   Add the bananas, 1 tbsp of the almonds and sprinkle half of the cilantro on top.

7. 7

   Cover up and cook until the fish is just cooked through and easily forms flakes. Check every 3 to 5 minutes.

8. 8

   When the fish looks ready, squeeze the other half of the lemon over the fish, then top it off with the remaining green onions, 1 tbsp of the almonds and the remaining cilantro.

9. 9

   Serve on a plate with slices of lemon.

* Per serving · 4 servings · Values may vary.