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