Sweet Chilli and Coriander Fish

Ingredients:

  • 500g firm fish fillets e.g. Gurnard, or a combination of fish, mussels and prawns

  • 2 cloves garlic, crushed

  • ¼ cup sweet chilli and ginger sauce, or sweet chilli sauce

  • ½ cup lite coconut milk

  • 1 tbsp fish sauce (optional)

  • 1 lemon, juice of

  • 3 tbsp chopped coriander

Directions:

  1. Preheat oven to 200˚C.

  2. Place fish fillets in an ovenproof baking dish.

  3. Place garlic, chilli sauce, coconut milk, fish sauce and lemon juice in a bowl and mix well.

  4. Pour over fish. Bake in preheated oven for 10-15 minutes or until fish is cooked through.

  5. Serve with baked kumara, topped with coriander, accompanied by a green salad.

Tip: If using coconut cream, use half water and half coconut cream.

SERVES 4 TOTAL FAT 6g | SATURATED FAT 4g CARBOHYDRATE 10g (37g when served with kumara).

Claire Meirellesmains, lunch, dinner