Curry coconut fish parcels

Steam sustainable fish like tilapia in foil parcels with curry paste, coconut and lime then serve with rice for a healthy supper

Prep:10 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 438
fat 6g
saturates 3g
carbs 63g
sugars 8g
fibre 2g
protein 28g
salt 1.3g

Ingredients

2 large tilapia fillets, about 125g/4½oz each
2 tsp yellow or red curry paste
2 tsp desiccated coconut
zest and juice 1 lime, plus wedges to serve
1 tsp soy sauce
140g basmati rice
2 tbsp sweet chilli sauce
1 red chilli, sliced
200g cooked thin-stemmed broccoli, to serve

Method

Heat oven to 200C/180C fan/gas 6. Tear off 4 large pieces of foil, double them up, then place a fish fillet in the middle of each. Spread over the curry paste. Divide the coconut, lime zest and juice, and soy between each fillet. Bring up the sides of the foil, then scrunch the edges and sides together to make 2 sealed parcels.
Put the parcels on a baking tray and bake for 10-15 mins. Tip the rice into a pan with plenty of water, and boil for 12-15 mins or until cooked. Drain well. Serve the fish on the rice, drizzle over the chilli sauce and scatter with sliced chilli. Serve with broccoli and lime wedges.

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