Coconut ginger fish parcels

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

Published: May 5, 2016 at 4:09 PM

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Serves 2

Easy

Total time: 30 mins

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These coconut ginger fish parcels are easy to make, ready in just 30 minutes and under 500 calories - perfect for a midweek meal

Low calorie

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Ingredients

Nutrition

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

Nutrition: per serving

kcal399

low
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.

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