Name: Coconut & lime fish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 limes; 100g creamed coconut from a block, chopped; 1 green chilli deseeded and roughly chopped; handful coriander; large knob of ginger peeled and chopped; 2 garlic cloves chopped; ½ tsp fish sauce plus extra to taste; 4 pieces white fish skin on (we used sustainable cod); steamed rice to serve; thin-stemmed broccoli to serve

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Coconut & lime fish

Coconut & lime fish

Katy Greenwood

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins - 20 mins

A star rating of 4.7 out of 5.14 ratingsRate

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Bake white fish in an aromatic paste of chilli, ginger, coriander, lime and creamed coconut, for a quick, Asian-inspired midweek meal

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Complete the dish

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Utterly foolproof rice

A star rating of 4 out of 5.32 ratings

Broccoli with a crunch

A star rating of 4.7 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

2 limes
100g creamed coconut

from a block, chopped
1 green chilli

deseeded and roughly chopped
handful coriander
large knob of ginger

peeled and chopped
2 garlic cloves

chopped
½ tsp fish sauce

plus extra to taste
4 pieces white fish

skin on (we used sustainable cod)
steamed rice

to serve
thin-stemmed broccoli

to serve

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Nutrition: per serving

kcal307
fat18g
saturates15g
carbs6g
sugars2g
fibre2g
protein30g
salt0.4g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
step 2

Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.

Recipe from Good Food magazine, November 2014

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A star rating of 4.7 out of 5.14 ratings

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