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
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
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).
Typical values per serving:
This recipe was first published in July 2012.