Fish Parcels Recipe with Coconut and Ginger

Coconut ginger fish parcels

  • serves 2
  • Easy

These coconut ginger fish parcels are easy to make, ready in just 30 minutes and under 500 calories - perfect for a midweek meal



  • coriander a small bunch, leaves only
  • garlic ½ clove
  • lemon 1, juiced
  • ginger a small chunk, roughly chopped
  • green chilli 1, roughly chopped
  • dessicated coconut 50g
  • ground cumin ½ tsp
  • soft butter 1 tbsp
  • cod loin 2 pieces about 150g each
  • baby pak choi 4, quartered
  • sesame oil


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the coriander leaves, garlic, lemon juice, ginger and chilli in a small food processor and whizz to a paste, then scrape into a bowl, stir in the coconut and cumin and season.

  • Step 2

    Tear 2 large pieces of foil and smear with a little butter. Spoon 2 tbsp of the coconut mix onto each piece, then top with the fish. Spoon over the rest of the mix. Dot with a little more butter, then seal the parcels and put on a baking tray. Cook for 15-20 minutes in the oven, depending on the thickness of the fish. Check after 15 minutes to see if it’s cooked.

  • Step 3

    Meanwhile steam the pak choi and dress with sesame oil. Sit the fish on top to serve.

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Nutritional Information

  • Kcals 399
  • Fat 24.6g
  • Saturates 17.8g
  • Carbs 6.8g
  • Sugars 5.5g
  • Fibre 10.2g
  • Protein 32.4g
  • Salt 0.8g