Ingredients
- 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
Method
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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.
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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.
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Step 3
Meanwhile steam the pak choi and dress with sesame oil. Sit the fish on top to serve.
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
