Fish Parcels Recipe with Coconut and Ginger

Coconut ginger fish parcels

Name: Coconut ginger fish parcels
Total time: 30 min
Yield: serves 2
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

30 minutes
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

May 5, 2016 at 4:09 pm

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

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.