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1 bunch of coriander (stalks and all), roughly chopped
2 hot chillies, deseeded
2 garlic cloves, peeled and halved
2½cm (1in) piece of ginger, peeled and cut in four
Juice and zest of one lime
2 tsps liquid honey
2 tbsps non-flavoured oil
50g (2oz) freshly grated coconut or soaked desiccated coconut
4x175g (6oz) fillets of code, haddock or salmon
- Pulse the first six ingredients in a food processor until finely blended. Add ½ the oil, pulse until blended then combine the paste with the coconut.
- Slash each fillet 3 times on one side, spread the mixture over the slashed sides and marinate while heating the oven to 200°C/400°F/ gas 6.
- Lightly grease a flat roasting tray with the remaining oil, arrange the fish on the tray, coriander side up, and cook in the oven for 12 minutes. Serve with steamed baby bok choi and plain rice.
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