Spiced coconut fish parcels with lentils
Lentils, canned, rinsed, drained
1 400g can, (1x400g can)
3 individual, thinly sliced
2 medium, finely chopped
150 g, cut into thirds
Light canned coconut milk
600 g, skinless
1 medium, cut into wedges
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Combine lentils, shallots, tomatoes and snow peas in a medium bowl.
- Combine coconut milk, juice, turmeric and ground coriander in a small bowl.
- Lightly spray four 30cm x 40cm sheets of baking paper with oil. Place lentil mixture in the centre of each sheet of baking paper. Top with fish. Drizzle with coconut mixture.
- Fold paper to enclose filling, folding edges twice to completely seal parcels. Place parcels on a baking tray. Bake for 15 minutes or until fish is just cooked through (see tip). Sprinkle with fresh coriander and serve with lime wedges.