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Coconut fish parcels

About the Recipe


  • 18oz sweet potatoes, peeled, cut into thin rounds

  • ½ cup reduced-fat coconut milk

  • 1 tablespoon lime juice

  • ½ teaspoon ground turmeric

  • 1 teaspoon finely grated fresh ginger

  • 1 tablespoon chopped fresh coriander root, plus

  • 2 tablespoons chopped coriander leaves, to serve

  • 4 x 4oz firm white skinless fish fillets

  • 1 long green chili, finely chopped, plus extra to serve

  • 9oz snow peas, sliced

  • 2 bunches of baby bok choy

  • Lime wedges, to serve


Step 1

Preheat the oven to 360°F. Line a large baking tray with baking paper. Place sweet potato rounds in a microwave-safe dish. Cover and microwave on high for 2½ minutes or until just tender. Drain and set aside to cool slightly.

Step 2

Cut four 40cm-long pieces of foil. Lightly spray one side of each piece with oil. Combine coconut milk, lime juice, turmeric, ginger and coriander root in a small bowl. Arrange a quarter of the sweet potato slices, slightly overlapping, in the centre of one piece of foil. Top with a fish fillet and drizzle with a quarter of the coconut milk mixture. Sprinkle with a quarter of the chilli, then wrap up foil to form a fish parcel. Repeat to make four parcels in total.

Step 3

Place fish parcels on prepared tray and bake for 15 minutes or until fish is just cooked through and flakes easily with a fork.

Step 4

Meanwhile, steam snow peas and bok choy until just tender. Open up parcels and carefully transfer them to plates. Sprinkle with coriander leaves and extra chilli. Serve with steamed greens and lime wedges.

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