zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Coley and Thai vegetable parcels

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Coley and Thai vegetable parcels

    • Total time: Ready in 30 minutes 30 minutes

    Makes: 4

    Ingredients

    1 large essential Waitrose courgette, cut into ½cm thick matchsticks
    1 large essential Waitrose carrot, cut into ½cm thick matchsticks
    100g Waitrose mange tout peas, halved lengthways
    4 frozen essential Waitrose coley portions
    160ml can essential Waitrose coconut cream
    2 tsp Cooks’ Ingredients Thai green curry paste

    Method

    1. Mix the veg and place in 4 large squares of foil lined with parchment paper.

    2. Drain the coley on kitchen paper and place on top of the veg. Scrunch up the edges of the foil to nearly enclose the fish into a parcel, leaving a gap at the top. Transfer to a baking tray.

    3. Mix together the coconut cream and Thai curry paste and pour over the fish. Bake for 20 minutes or until cooked throughout. Serve with rice (optional).

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars