Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Fish parcels with coconut milk, lime and chilli by WW

Fish parcels with coconut milk, lime and chilli

1
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Moderate
To test if the fish is cooked, use a fork to see if it flakes easily.

Ingredients

Ling, raw

600 g, (4 x 150g fillets)

Light canned coconut milk

⅓ cup(s), (80ml)

Lime juice

1 tbs

Fresh red chilli

1 whole, thinly sliced

Asparagus

2 bunch(es), woody ends trimmed, halved

Snow peas

150 g, trimmed

Bok choy

2 baby, quartered

Lime(s)

1 medium, cut into wedges, to serve

Instructions

  1. 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.
  2. Meanwhile, cook asparagus, snow peas and bok choy in a saucepan of boiling water for 2 minutes or until bright green and tender crisp.
  3. Divide fish parcels among serving plates. Carefully open each parcel and serve with the vegetables and lime wedges.

Notes

SERVING SUGGESTION: fresh coriander leaves plus steamed basmati rice.

You might like

You might like