Recipes:Fish parcels with coriander, ginger & coconut

Fish parcels with coriander, ginger & coconut

Serve these parcels still sealed at the table - you'll get a delicious waft of spicy steam when you open them

  • a large bunch coriander
  • 1 garlic clove
  • 2 lemons , juiced
  • 2cm chunk of ginger , peeled and sliced
  • 1 green chilli , seeded and chopped
  • 200g desiccated coconut , unsweetened (Legend organic from Sainsbury's is good)
  • 1 tsp ground cumin
  • 2 tsp sugar (add only if your coconut is unsweetened)
  • unsalted butter
  • 4 fillets halibut (Pacific or farmed) or salmon

Method

  1. Heat the oven to 200C/fan 180C/gas 6. Whizz the coriander, garlic, lemon juice, ginger and chilli in a food processor. Scrape into a bowl and add the coconut, cumin and sugar, if using. Season. Tear off 4 large pieces of foil and put a little butter on each, then spoon over 2 tbsp of the coconut mixture. Top each with a piece of fish and more of the mixture. Dot with butter.
  2. Fold up the foil to create sealed parcels and put on a baking sheet in the oven for 20 minutes. Serve with steamed basmati rice, yoghurt and lemon wedges.
494 kcalories, protein 33,5g, carbohydrate 7,1g, fat 37 g, saturated fat 29g, fibre 6,9g, salt 0,26 g