Lemongrass Cod Parcels

Ingredients

• 1 lb fresh cod fillets, cut into 4 even portions
• 1 large lemongrass stalk, bruised and middle section thinly sliced
• 1 inch fresh ginger, peeled and julienned
• 1 red chili, thinly sliced into rounds
• 1 cup fresh cilantro leaves and tender stems
• 2 limes, juiced and one grated for zest
• 4 tablespoons coconut oil, melted
• 1 teaspoon fish sauce
• Salt and freshly cracked black pepper
• 4 large sheets of baking parchment or wax paper

Method

1. 1Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper to catch any potential leaks.
2. 2Lay the baking parchment sheets flat, folding each in half to create a guidance line, then place one cod fillet on each half.
3. 3Whisk the coconut oil, lime juice, zest, and fish sauce in a small bowl, then brush half of this mixture directly onto the fish fillets.
4. 4Season the fish with salt and pepper, then top with the prepared lemon grass, ginger strips, red chili rounds, and cilantro.
5. 5Drizzle the remaining coconut oil mixture over the vegetables and fold the empty half of the parchment over the fish, pressing the edges tightly together to seal the parcel completely by crimping firmly.
6. 6Place the parcels on the lined baking sheet and bake for 12 to 15 minutes until the parchment puffs up significantly and the fish is opaque and easily flakes with a fork.
7. 7Carefully open the parcels on the serving plate, allowing the fragrant steam to escape upward toward the diners.
8. 8Serve immediately while hot, garnishing with extra cilantro leaves and a final squeeze of fresh lime juice.

Nutrition per serving