favorite
print
rate
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 3 tbsps curry paste
  • 1 tbsp sunflower oil
  • 4 thick fish fillets, skin on or off, such as cod
  • 4 handfuls of baby spinach
  • 20 baby plum or cherry tomatoes
  • red onion, very finely diced
  • 1 lime, juice only
  • 200 ml tinned coconut milk
  • 1 handful of coriander leaves
  • sea salt and freshly ground pepper
  • mango chutney to serve
  • cooked rice or naan bread
After-work spice fish parcels After-work spice fish parcels

After-work spice fish parcels

You’ll often need a quick ‘go to’ recipe idea for those busy days when you know cooking will have to take a back seat. This one is a favourite in my household, as it is so simple and always tastes different, depending on the spice paste or fish I’ve used. The best thing about this recipe is that there is no washing up to be done afterwards, which in my book makes it an all-round winner! 


Preheat the oven to 200℃


Mix together the curry paste and oil, then rub all over the fish fillets. 


Cut four large sheets of foil or baking paper and divide the spinach between them, placing it in the centre. If you are using baking paper, it works better if you really scrunch it up beforehand, which makes it more pliable. 


Place the fish on top of the spinach, and scatter over the tomatoes and onion. Drizzle over the lime juice and season with salt and pepper. Fold up the foil or paper to make a loose parcel. Pour the coconut milk between the parcels and tightly seal each one by either scrunching the foil edges together or using string to tie the baking paper into a pouch/parcel. 


Place the parcels on a baking tray, and bake for 15 minutes. 


Open up the parcel and either serve on the paper or carefully move the spinach and fish onto the serving plates and pour over the sauce. Scatter the coriander, and serve with a spoonful of mango chutney. 

After-work spice fish parcels

You’ll often need a quick ‘go to’ recipe idea for those busy days when you know cooking will have to take a back seat. This one is a favourite in my household, as it is so simple and always tastes different, depending on the spice paste or fish I’ve used. The best thing about this recipe is that there is no washing up to be done afterwards, which in my book makes it an all-round winner! 

favorite
print
rate
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 3 tbsps curry paste
  • 1 tbsp sunflower oil
  • 4 thick fish fillets, skin on or off, such as cod
  • 4 handfuls of baby spinach
  • 20 baby plum or cherry tomatoes
  • red onion, very finely diced
  • 1 lime, juice only
  • 200 ml tinned coconut milk
  • 1 handful of coriander leaves
  • sea salt and freshly ground pepper
  • mango chutney to serve
  • cooked rice or naan bread

Preheat the oven to 200℃


Mix together the curry paste and oil, then rub all over the fish fillets. 


Cut four large sheets of foil or baking paper and divide the spinach between them, placing it in the centre. If you are using baking paper, it works better if you really scrunch it up beforehand, which makes it more pliable. 


Place the fish on top of the spinach, and scatter over the tomatoes and onion. Drizzle over the lime juice and season with salt and pepper. Fold up the foil or paper to make a loose parcel. Pour the coconut milk between the parcels and tightly seal each one by either scrunching the foil edges together or using string to tie the baking paper into a pouch/parcel. 


Place the parcels on a baking tray, and bake for 15 minutes. 


Open up the parcel and either serve on the paper or carefully move the spinach and fish onto the serving plates and pour over the sauce. Scatter the coriander, and serve with a spoonful of mango chutney.