Name: Coriander and coconut fish parcel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 250.00 ml coriander leaves; 62.50 ml finely grated ginger; 6 garlic cloves, chopped; 1 long green chilli, chopped; 27.60 gm vegetable oil; 42.50 gm desiccated coconut; 1 red capsicum, cut into batons; 1 brown onion, thinly sliced into rings; 1 lemon, thinly sliced, plus extra wedges, to serve (optional); 6 x 185g Australian barramundi fillets; 6.60 gm coconut flakes, toasted; Steamed basmati rice, to serve

Coriander and coconut fish parcel

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Delicious barramundi cooked with coriander, ginger, and coconut in foil packets.

Ingredients:

250.00 ml coriander leaves
62.50 ml finely grated ginger
6 garlic cloves, chopped
1 long green chilli, chopped
27.60 gm vegetable oil
42.50 gm desiccated coconut
1 red capsicum, cut into batons
1 brown onion, thinly sliced into rings
1 lemon, thinly sliced, plus extra wedges, to serve (optional)
6 x 185g Australian barramundi fillets
6.60 gm coconut flakes, toasted
Steamed basmati rice, to serve

Instructions:

Preheat your oven to 200C (180C fan-forced). Blend coriander, ginger, garlic, chilli, and oil in a food processor until thick. Transfer to a large bowl and mix in desiccated coconut.
Prepare 6 sheets of foil on a clean work surface. Distribute capsicum, onion, and lemon evenly. Season the fish and coat it with the coriander paste. Arrange the fish on top of the vegetables and fold the foil to seal the parcel tightly. Bake on a baking tray for 18-20 mins. Sprinkle with coconut and serve with rice and lemon wedges.

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