Thai fish parcels
Baking fish in parcels seals in more of the flavour and goodness - and it looks pretty special too.
Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
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You will need
- 4 cod fillets
- 2 tablespoons Thai red curry paste
- 2 carrots, peeled
- 1 yellow pepper, deseeded and thinly sliced
- 1 red pepper, deseeded and thinly sliced
- 200g mange tout, halved
- 250g medium egg noodles
- 2 limes, zest and juice of 1, plus extra wedges to serve
- ½ x 31g pack fresh coriander, leaves picked and roughly chopped
Recipe Information
Step by step guide to making Thai fish parcels
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Brush the cod fillets with the curry paste. Set aside.
- Use a peeler to cut the carrots into thin ribbons. Toss together with the sliced peppers and mange tout.
- Cut 4 large pieces of baking paper and divide the vegetables between them. Top each with the cod fillet and sprinkle over the zest and juice of 1 of the limes.
- Seal the paper around the fish and veg to make little parcels and transfer to the oven. Bake for 20-25 minutes.
- Meanwhile, cook the noodles according to pack instructions. Drain and toss with the coriander.
- Divide the noodles between plates and serve with the fish parcels and the lime wedges for squeezing over.
Summary of customer ratings and reviews
Nutritional information for Thai fish parcels
Nutritional information for Thai fish parcels
Nutrition type | per serving |
---|---|
Calories | 455 kcal |
Total Fat | 3.9g |
Saturated Fat | 1g |
Salt | 0.73g |
Sugar | 10.5g |
This recipe is:
- No dairy products
- No nut products
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£2.19
£8.76/kg
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69p
69p/kg
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69p
69p/ea
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69p
69p/ea
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£1.55
£7.75/kg
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24p
24p/ea
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