Corvina and Idaho®Potatoes with Coconut Curry
A delicious, healthy meal with a simple coconut curry sauce that will make this easy dinner feel like a special occasion.
Servings: 4
Calories:
Ingredients
- 1.5 lb. piece of corvina cut into 4 equal pieces
- 2 large Idaho® Russet Potatoes sliced into 1/4" rounds
- 1 - 14.5 oz can diced tomatoes drained
- 1 - 13.5 oz can coconut milk
- 1/2 cup frozen peas
- 1 tablespoon Madras curry powder yellow curry powder
- 1 clove garlic minced
- 4 tablespoons cilantro chopped
- kosher salt
- black pepper
- white pepper
- canola oil for frying and baking
- nonstick cooking spray
Special Equipment
- parchment paper
- sheet pan
Instructions
Make the crispy potatoes
- Preheat oven to 425°F (218°C)
- Line sheet pan with parchment paper and lightly spray the parchment with cooking spray. This will help to ensure we don't have to pry the potatoes off, leaving our crunchy outside stuck to the paper.
- Soak potatoes (as described above), pat dry with paper towels and place in a large bowl with 2 tablespoons of canola oil. Toss to evenly coat potatoes and lay them on the parchment-lined sheet pan, put in the oven on the middle rack.
- Bake for 15 minutes, then flip potatoes over. Rotate the pan and slide back into the oven for another 10-15 minutes, until potatoes are crispy and cooked through. Sprinkle with a fat pinch of kosher salt while they are still warm.
- *Your oven may run hot or cold, so times may vary! Keep an eye on the potatoes after you've flipped them.
While the potatoes are baking, cook the fish
- Heat a large saute pan over medium heat and drizzle in 2 TB canola oil.
- Sprinkle both sides of the corvina with kosher salt and white pepper, place fish in the pan, good side down, and cook for 8-10 minutes. Using a fish spatula, carefully flip the fish over and cook for another 5 minutes. The time will vary depending on the thickness of the fish.
- Remove the fish and set aside. DO NOT CLEAN OUT THE PAN.
- Add in garlic and let it saute for a minute, then add in coconut milk, curry powder and tomatoes. Let the sauce cook down for 10 minutes over medium-low heat, then add fish back into the pan along with the peas. Season with salt and pepper to your taste. Simmer on low heat for another 5 minutes, until fish is warmed through.
- Place potatoes on the plate and ladle sauce over them. Place fish on top and sprinkle with chopped cilantro.
Notes
Corvina varies in thickness, try to choose a piece that is fairly even from one end to the other. This will make it easier to portion into equal sized pieces and it will guarantee that the cooking rate for all the pieces will be the same.
If you have one piece that is very thin and one piece that is very thick, the thin piece will be cooked through well before the thicker piece. In that case, put the thicker piece of fish in the pan first and let it get a head start on the thinner piece(s).
If you have one piece that is very thin and one piece that is very thick, the thin piece will be cooked through well before the thicker piece. In that case, put the thicker piece of fish in the pan first and let it get a head start on the thinner piece(s).