Lemongrass and coriander cod
This fresh fish supper is fast and simple but given an extra zing with the Asian flavours of lemongrass, coriander and lime.
Each serving provides 369 kcal, 5.6g carbohydrates (of which 4.2g sugars), 15g fat, 48g protein, 6.9g fibre, 2g salt.
Ingredients
- 1 bunch fresh coriander, roughly chopped, reserve a handful of leaves to serve
- 100²µ/3½´Ç³ú spring onions, roughly chopped
- 1 green chilli, roughly chopped
- 4cm/1½in piece fresh root ginger, peeled and roughly chopped
- 1 shallot, peeled and roughly chopped
- 2 tsp lemongrass paste
- 1½ tsp ground coriander
- 2 tbsp olive oil
- 2 x 175g/6oz cod fillets
- 150²µ/5½´Ç³ú Tenderstem broccoli, halved lengthways
- 150²µ/5½´Ç³ú green beans, trimmed
- 2 limes, halved
- salt and freshly ground black pepper
- freshly steamed rice, to serve
Method
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.
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.
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.
Recipe Tips
You can make a double batch of the paste and freeze the rest for a quick mid-week dinner.