Spiced coconut fish parcels with lentils
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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