Lemongrass and coriander cod
Tender cod fillets are infused with fragrant lemongrass, ginger, fresh coriander, and chilli for a vibrant meal. Served alongside steamed broccoli and green beans, it makes a wholesome and flavourful supper. Take care not to overcook the fish to keep it juicy and flaky.
Ingredients
- Olive Oil30 ml
Instructions
3 steps- 1
Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Put the chopped coriander, spring onions, chillies, ginger, shallot, lemongrass paste, ground coriander and a pinch of salt into a pestle and mortar and bash to a thick paste. Stir in the olive oil. Alternatively put all of the ingredients into a food processor or blender and blend to a smooth paste.
- 2
Cut out two sheets of greaseproof paper, each roughly 35x60cm/14x24in. Spoon a quarter of the paste onto each sheet of paper and then lay a piece of cod on top of each. Season with salt and pepper. Divide the broccoli and beans between the two sheets, then spoon the remaining paste over the top. Add two lime halves to each sheet and then wrap the cod and vegetables up tightly, folding the edges of the paper to seal.
- 3
Lay the parcels on the preheated baking tray and bake for 20 minutes. Open the parcels and carefully squeeze over the roasted limes. Tear up the reserved coriander leaves and scatter over the top, then serve with the rice.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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