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Coconut & lime fish

Coconut & lime fish

A star rating of 4.8 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal307
fat18g
saturates15g
carbs6g
sugars2g
fibre2g
protein30g
salt0.4g
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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

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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Overall rating

A star rating of 4.8 out of 5.12 ratings
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