Coconut & lime fish
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Coconut & lime fish

By Katy Greenwood

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

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 307
  • fat 18g
  • saturates 15g
  • carbs 6g
  • sugars 2g
  • fibre 2g
  • protein 30g
  • salt 0.4g

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

  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.

  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.

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