Easy White Fish with Thai Curry Sauce

Preheat the oven to 400ºF.

Mince the garlic and place in a large casserole dish. Dice the onion and the bell pepper and add to the casserole dish. Grate the carrots and add the shredded carrots to the dish. Add the canola oil and season with salt and pepper.

Add the curry powder and the lemon juice. Stir to combine ingredients. Add the coconut milk and drained tomatoes and stir again to combine.

Cut fish fillets into 4 equal portions. Arrange fish over vegetables. Drizzle canola oil over the fish. Season with salt and pepper. Sprinkle a pinch of curry powder over fish. Cover with aluminum foil and bake in the oven for about 25–30 minutes, or until fish is no longer transparent and cooked through.

Transfer fish fillets to serving plates and top generously with vegetables and sauce. Top each plate with plenty of fresh basil and serve.