This is a very quick and easy midweek dinner. Because the fish are cooked in individual parcels, it is also great for cooking two different levels of spiciness as you can make one parcel with or without the chillies.
Prep 5 minutes
Cook 15-20 minutes
2 large fillets of a white fish, approx. 200g (I used Rockling)
1 tbsp red curry paste
85ml coconut cream
1 red chilli, chopped
1 lemon wedge, to serve
1 bunch of broccolini (8-10 stalks)
6 baby carrots
Preheat the oven to 180C.
Marinate the fish fillets with the red curry paste, coconut, and chillies. Place a fillet into a large piece of foil and wrap up the edges making sure that it is sealed. Repeat the same for the second fillet.
Place the fillet parcels onto a baking tray and cook in the oven for 15-20 minutes.
Meanwhile, bring the broccolini and baby carrots to boil for about 15 minutes or until cooked. Remove the broccolini at about 10 minutes as it would cook earlier than the carrots.
Serve the fish fillet with the broccolini and baby carrots with a lemon wedge. You can also serve with rice if you prefer but the calories from that is not included in this recipe.