These mint and coriander baked fish parcels are fuss free and absolutely delicious. Ready to eat in 20 minutes!
Hello hello or Ello ello. (Said in a really broad cockney accent). I hope you are all well. The weather from where I am sat in the house right now, looks glorious. Not too hot? Am i right? Some days the weather is deceiving, I head out having half dressed the kids only to return to grab extra layers. Oopsy daisy.
By the way, It’s weird how so many people (even people who don’t suffer from it, including myself) have experienced some symptoms of hay fever this Spring/Summer. Any one have any theories about this?
Part three of my course starts soon and I am not ready. I am actually thinking of delaying if I am able to and join the next time round. I LOVE the course and the people but I am not sure if the timing is right for me at the moment.
I really need to get on with my day but I am a little under the weather. Not to the point where I can’t do anything but i am at the point where I am ill enough to feel a little bit sorry for myself. The plan today was to cook a large meal for us and others. A pie and mash version of a Sunday lunch. Except I don’t have any ingredients. It’s kind of a requirement really.
For me, Sunday is and always will be a day off from the usual healthy meals. How about you? Also you can eat as healthy as you like but you can still overeat. Not that I would ever do that. Just maybe every day. Haha!
Anyway this baked fish is such a lovely meal and its so healthy too. You can serve it with all manner of things. Potatoes? Sweet Potatoes? Mash? Asparagus? Carrots? Broccoli? Asparagus? Rice? Take your pick!
Mint and Coriander Baked Fish Parcels
- Big bunch of Coriander Leaves
- 35 g Mint Leaves
- 70 g Desiccated Coconut
- 1 tsp brown or coconut Sugar
- Juice of 1 Lemon
- 6 Cloves Garlic crushed Amend if this seems too much for you
- 1 Green Chilli
- 1 tsp Cumin Seeds
- 1 tsp Salt
- Sprinkle of Pepper
- 4 Fillets White firm Fish I used Cod
Preheat oven to Gas Mark4/350.
Blend the coriander, mint, coconut, sugar, lemon, garlic,chilli, cumin and salt. (You may need to add a little water to get things moving).
Place fillets in a piece of baking paper that will be big enough to wrap the fish in. Spoon over some of the mixture and wrap up the paper using string. Repeat with other 3 fillets.
Bake for 15 minutes.