Fish parcels with coriander, ginger & coconut

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olive magazine

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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.

Know-how

Serve these parcels still sealed at the table - that way you'll get a waft of spicy steam as you open them.

Per serving

494 kcalories, protein 33.5g, carbohydrate 7.1g, fat 37 g, saturated fat 29g, fibre 6.9g, salt 0.26 g

Latest comments and suggestions

• redaurigny

  20 September 2008

  redaurigny rated and commented on this recipe

  

  what a fabby feed! Delicious and so easy to make. Halibut is a really meaty fish and it worked so well. I forgot the time and left it in the oven a little longer than 20 mins, but it was still very tasty indeed. Apart from the fish it uses store cupboard ingredients, so didn't require any thinking about in advance. I'd serve with some juicy veg with this receipe and the rice.

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• edda

  03 November 2008

  edda commented on this recipe

  made this for dinner for friends. However when making, realised that 200gm of coconut was far in excess of what was needed so used only half ( I threw the rest away) and even that was too much...recipe states 2 tbsp of mixture then fish on top then more of the mixture. My husband overdid the topping and the result was that it was a very dry meal..I suggest altering the amount of coconut to half...I did use big pieces of halibut so cannot understand why so much coconut. Our friends comment was much the same as ours and this is now definately off our list.

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Ingredients

• 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

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 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

Per serving

494 kcalories, protein 33.5g, carbohydrate 7.1g, fat 37 g, saturated fat 29g, fibre 6.9g, salt 0.26 g

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