Fish parcels with coconut milk, lime and chilli
600 g, (4 x 150g fillets)
light coconut milk
⅓ cup(s), (80ml)
fresh red chilli
1 whole, thinly sliced
2 bunch(es), woody ends trimmed, halved
150 g, trimmed
2 baby, quartered
1 medium, cut into wedges, to serve
- Preheat oven to 200°C. Cut four 20cm-long pieces of baking paper. Place 1 fish fillet in the centre of each piece of paper. Combine the coconut milk and lime juice in a jug. Top the fish with the chilli and drizzle over the coconut mixture. Fold the 2 long sides of each sheet of paper over the filling to enclose. Tuck the short sides under to seal. Place on a baking tray. Bake for 15 minutes or until the fish is cooked through.
- Meanwhile, cook asparagus, snow peas and bok choy in a saucepan of boiling water for 2 minutes or until bright green and tender crisp.
- Divide fish parcels among serving plates. Carefully open each parcel and serve with the vegetables and lime wedges.