Seafood Recipes

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

Directions

• 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.