COCONUT & LIME FISH

Coconut & lime fish image

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

Provided by Katy Greenwood

Categories Dinner, Fish Course, Main course

Time 30m

Number Of Ingredients 10

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

Steps:

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.
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.

Nutrition Facts : Calories 307 calories, Fat 18 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium