Coconut ginger fish parcels
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- a small bunch corianderleaves only
- ½ clove garlic
- 1 lemonjuiced
- a small chunk gingerroughly chopped
- 1 green chilliroughly chopped
- 50g dessicated coconut
- ½ tsp ground cumin
- 1 tbsp soft butter
- 2 pieces about 150g each cod loin
- 4 baby pak choiquartered
- sesame oil
Nutrition: per serving
- kcal399low
- fat24.6g
- saturates17.8g
- carbs6.8g
- sugars5.5g
- fibre10.2g
- protein32.4g
- salt0.8g
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.
