Forget simmering on the stovetop, this lusciously creamy fish curry gets a hands-free update by cooking in the oven. Coated in a fragrant red curry sauce, coconut milk and given a tangy edge from a squeeze of lime, this delicate fish leans right into Thai flavours for some well-deserved weeknight props.
Preheat oven to 200°C. Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Boil kettle in preparation for step 4. Peel, halve and cut onion into thin wedges. Trim tops from beans and halve. Roughly chop zucchini into 2cm pieces. Cut fish into 5cm pieces.
Place onion, curry paste and oil in a roasting dish, sprinkle with salt and mix to combine. Bake in oven for 10–12 minutes or until onion is softened and curry paste is fragrant.
Carefully remove dish from oven. Add coconut milk and 250ml (1 cup) boiling water, stir to combine and return to oven for 10 minutes or until reduced slightly.
Carefully remove dish from oven again. Add fish, beans and zucchini to curry sauce, return to oven and cook for a further 10–12 minutes or until fish is just cooked through and beans are tender.
Cut lime into wedges. Remove curry from oven. Season with salt, if needed. Divide rice between bowls and top with curry. Serve with lime wedges.