Ingredients for Lucy's Baked Fish In Foil
- 500g firm white fish fillets (cod, snapper, or similar)
- 1/2 cup coconut cream
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon chili powder
- Lemon, Juice Of
- Salt and pepper to taste
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How to Make Lucy's Baked Fish In Foil
- Preheat oven to 180°C (350°F).
- Prepare the fish: Make 2-3 deep slashes on both sides of the fish (approximately 500g).
- Lay out a double layer of heavy-duty aluminum foil (large enough to fully enclose the fish).
- Whisk together the coconut cream sauce: In a bowl, combine 1/2 cup coconut cream, 2 cloves minced garlic, 1 tablespoon grated ginger, 2 tablespoons soy sauce, 1 teaspoon chili powder, and 1 tablespoon lemon juice.
- Place the fish on the foil: Spread 1/3 of the coconut cream mixture onto the foil. Place the fish on top.
- Fill and seal the parcel: Spread some of the remaining coconut cream mixture inside the fish cavity. Pour the rest of the mixture over the fish. Carefully fold the foil over the fish to create a sealed parcel, ensuring no air pockets remain.
- Bake: Bake for 12-15 minutes per 500g of fish, or until the fish flakes easily at the thickest part. Check for doneness by carefully opening the parcel every now and then.
- Rest: Remove from the oven and let the fish rest for about 10 minutes before handling.
- Prepare the fish: Discard the head, tail, and fins. Carefully peel away the skin.
- Flake and serve: Flake the fish onto a clean piece of foil. Pour the cooking juices over the fish. Season with salt and pepper to taste.
- Garnish and enjoy: Serve immediately with crusty bread and a fresh green salad.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
24g
Fat
58g
Carbs
10g
