The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lime & coriander cod with red Thai veg
Take your taste buds on a trip with flaky lime-roasted cod, fragrant Thai-spiced squash and sweet potato, and a colourful stir-fry of peppers, mangetout and chilli. Finished with a cooling coriander yogurt drizzle, this vibrant dish serves up the perfect balance of spice, zing and comfort vibes.
SWK: High protein
Plants 7
SWK: High fibre
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Serving size
Ingredients
- 2 skinless cod fillets (Fish, Crustaceans, Milk, Molluscs, Mustard, Cereals Containing Gluten)
- 3 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 small sweet potato
- 1 pepper
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 80g mangetout
- 1 chilli
- 1 small butternut squash
- 1 onion
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 394
Protein: 33g
Carbs: 69g
Fat: 1.9g
Ingredients
- 1 large butternut squash
- 1 sweet potato
- 6 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 handful of fresh coriander
- 2 unwaxed lime
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 skinless cod fillets (Fish, Crustaceans, Milk, Molluscs, Mustard, Cereals Containing Gluten)
- 2 onion
- 2 pepper
- 1 chilli
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 160g mangetout
Nutritional Information
Calories: 355
Protein: 32g
Carbs: 59g
Fat: 1.8g
Lime & coriander cod with red Thai veg
Take your taste buds on a trip with flaky lime-roasted cod, fragrant Thai-spiced squash and sweet potato, and a colourful stir-fry of peppers, mangetout and chilli. Finished with a cooling coriander yogurt drizzle, this vibrant dish serves up the perfect balance of spice, zing and comfort vibes.
Cook time:
40 mins
Cuisine:
Thai
Food group:
Fish
Allergens: Fish, Milk
Cooking Instructions
Prep & roast
- Heat your oven to 200ºC/fan 180ºC/gas 6.
- Peel and halve the squash lengthways, discard the seeds and cut into 3cm cubes. Cut the sweet potatoes into 3cm cubes. Put the squash and sweet potato on a baking tray lined with baking paper and spritz with cooking spray.
- Mix with half the Thai paste and roast for 25-30 mins until soft and golden.
Get the fish going
- Meanwhile, finely chop the coriander and zest the limes. To make the yogurt drizzle, in a small bowl, mix half the lime zest and half the coriander with the yogurt. Cut half the remaining lime into wedges.
- Put the cod on a baking tray lined with baking paper and spritz with cooking spray. Sprinkle the juice of the remaining lime over the cod and scatter with the remaining zest, then roast for 10-12 mins until cooked through and flaking.
Create a stir(fry)!
- At the same time, peel and finely slice the onions, then deseed and thinly slice the peppers. Finely chop the chilli (deseed for less heat).
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and peppers for 4 mins, then add the chilli, ginger & garlic paste, mangetout and remaining Thai paste and cook for 3 mins.
Plate up
- Top the roasted and stir-fried veg with the cod. Add the lime wedges, then drizzle over the zesty yogurt and scatter with the remaining coriander to serve.