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Ingredients

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

Method

  • 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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