This recipe was developed by Laurie-Jane Couture from the blog Passion Bouffe, in partnership with La pincée.

2 servings - Preparation: 15 minutes - Cooking time: 10 minutes

Ingredients

• 3 turbot fillets from Cool & Simple
• ½ package (150 g) of Cool & Simple cooked asparagus
• 1 package (300 g) of Cool & Simple cooked yellow beets
• 250 g of cooked white and wild rice
• 1 tsp (5 ml) of La pincée No11 Bombay spice blend

Cari sauce

• ¾ cup (180 ml) of light coconut milk
• 2 tbsp (30 ml) of reduced-salt tomato paste
• 1 tsp (5 ml) of La pincée No11 Bombay spice blend

To garnish

• Fresh lime’s juice and zest
• Fresh coriander
• A pinch of La pincée No11 Bombay spice blend

Preparation

1. Preheat the oven to 350°F and place the rack in the middle. Line a baking sheet with parchment paper.
2. In a bowl, mix the rice with 1 tbsp of La pincée No11 Bombay spice blend and place it on the plate.
3. Add the asparagus, beets and turbot fillets to the baking sheet and bake for 12 minutes.
4. Meanwhile, prepare the curry sauce. In a small saucepan, combine the coconut milk, tomato paste and spices, then bring to a boil, stirring constantly. Set aside.
5. Once the fish is cooked, pour the sauce on it, sprinkle with lime zest and a splash of lime juice, fresh cilantro, and a pinch of Bombay spice blend. Enjoy!