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Photo of Spiced coconut fish parcels with lentils by WW

Spiced coconut fish parcels with lentils

2
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

Lentils, canned, rinsed, drained

1 400g can, (1x400g can)

Green shallot(s)

3 individual, thinly sliced

Tomato(es)

2 medium, finely chopped

Snow peas

150 g, cut into thirds

Light canned coconut milk

100 ml

Lime juice

1 tbs

Ground turmeric

½ tsp

Ground coriander

1 tsp

Snapper, raw

600 g, skinless

Fresh coriander

¼ cup(s)

Lime(s)

1 medium, cut into wedges

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Combine lentils, shallots, tomatoes and snow peas in a medium bowl.
  2. Combine coconut milk, juice, turmeric and ground coriander in a small bowl.
  3. 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.
  4. 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.

Notes

SERVING SUGGESTION: Microwave brown rice TIPS: You can use any firm white fish fillets for this recipe, such as ling, snapper or flathead. Cooking times will vary depending on the thickness of the fish.

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