4 white fish fillets (I used Pangasius). Defrost if frozen.
165ml tin coconut milk
2 small limes
1 heaped tbsp grated ginger
2 tbsp chopped fresh coriander
Pre-heat oven to 200 degC. Place fish fillets in baking tray. Some overlap not a problem. Can also prep in individual foil parcels.
Pour over can of coconut milk. Add zest and juice of both limes, grated ginger, chopped coriander and season with salt and pepper.
Cover baking tray with foil and seal edges. Bake in oven for approximately 20 minutes depending on thickness of fillets.
Remove from oven and serve on a bed of rice, to soak up the delicious cooking liquid, and vegetable of choice. If made in individual foil parcels, will also work well with mashed potato and green beans.