Chilli & Coriander Fish Parcel

prep 15 mins, plus marinating and chilling cook 15 mins
  • 125 g (4 oz) cod, coley or haddock fillet
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon coriander leaves
  • 1 garlic clove
  • 1 green chilli, deseeded and chopped
  • ¼ teaspoon sugar
  • 2 teaspoons low-fat natural yogurt
  • coriander sprigs
  • sliced green chillies

Place the fish in a non-metallic dish and sprinkle with the lemon juice. Cover and leave to marinate in the refrigerator for 15–20 minutes.

Put the coriander, garlic and chilli in a food processor or blender and process until the mixture forms a paste. Add the sugar and yogurt and briefly process to blend.

Lay the fish on a sheet of foil. Coat the fish on both sides with the paste. Gather up the foil loosely and turn over at the top to seal. Chill for at least 1 hour.

Place the parcel on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 15 minutes until the fish is just cooked through.

Garnish with coriander sprigs and sliced green chillies and serve immediately.

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