Fragrant baked fish
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Try this delicious dish with any firm white fish fillets, such as ling, blue-eye trevalla, flathead or snapper.
Ingredients
Snapper, raw
600 g, (4 x 150g fillets)
Kaffir lime leaves
2 individual, torn
Fresh ginger
1 tbs, peeled, thinly sliced
Garlic
2 clove(s), thinly sliced
Fresh red chilli
1 whole, thinly sliced
Bok choy
2 baby, quartered
Carrot(s)
1 medium, thinly sliced diagonally
Snow peas
150 g, halved diagonally
Lime(s)
1 medium, cut into wedges, to serve
Light canned coconut milk
165 ml
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 30cm x 20cm baking dish with oil. Arrange kaffir lime leaves, ginger, garlic and chilli over base of prepared dish. Top with fish.
2
Drizzle coconut milk over fish. Cover dish with foil and bake for 12–15 minutes or until fish is just cooked through.
3
Meanwhile, boil, steam or microwave bok choy, carrot and snow peas, separately, until just tender. Drain.
4
Divide vegetables among serving plates. Top with fish and drizzle with pan juices. Serve with lime wedges.
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