Keralan Cod En-Papillote

Serves: 1

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• 2  x 340g cod loin fillets (MSC certified, long line caught)
• For the marinade:
• Half teaspoon(s) turmeric
• 1 teaspoon(s) medium/mild curry powder
• 2 tablespoon(s) desiccated coconut or grated fresh coconut
• 1 tablespoon(s) sunflower oil
• 4 tablespoon(s) chopped fresh coriander
• 1 clove(s) garlic, crushed
• 1 tablespoon(s) fish sauce
• 1  mild green chilli, finely chopped
• 1 teaspoon(s) honey
• 1 tablespoon(s) fresh lime juice
• zest of one lime

Method

1. Grind marinade ingredients in a pestle and mortar, and rub over the fish. Put in a cool place for 20 minutes. Preheat oven to 220°C (fan oven 200°C), gas mark 6.
2. Heat some oil in a non-stick frying pan and colour the cod on one side for two minutes. Cut two pieces of parchment paper measuring 60 x 40cm each. Place a piece of fish in the centre of each one, browned side up. Fold two ends of paper together to close the opening and then tuck the other two sides underneath. Bake for 10 minutes. Serve with a crisp salad.

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