About this recipe:Fish fillets are flavoured with chilli, ginger, mint and coconut milk, then wrapped in parcels and baked in the oven. Zucchinis tossed with mustard and sesame seeds and minted new potatoes are served alongside.
1 kg small new potatoes, scrubbed
4 white fish fillets, about 150 g each
pepper to taste
1 2-cm piece fresh ginger, peeled and finely chopped
1/2 red onion, finely chopped
1 large mild red chilli, seeded and finely chopped
4 tablespoons chopped fresh mint
4 tablespoons reduced-fat coconut milk
2 zucchinis, cut into large dice
1 tablespoon sesame seeds
2 teaspoons yellow mustard seeds
2 teaspoons reduced-salt soy sauce
Directions Prep:20min › Cook:25min › Extra time:5min › Ready in:50min
Preheat the oven to 180ºC. Place the potatoes in a medium-sized saucepan, cover with boiling water and simmer for about 15 minutes or until tender.
Meanwhile, cut out 4 large pieces of baking paper or foil, each large enough to enclose a fish fillet. Place a fillet on each piece of paper or foil and season with pepper.
Mix together the ginger, onion, chilli, half of the mint and the coconut milk, and spread over the fish. Fold over the paper or foil and pleat or twist the ends to seal. Place the parcels on a large baking sheet and bake for 10–12 minutes or until the fish flakes easily (open a parcel to check).
When the potatoes and fish are almost ready, steam the zucchinis in a steamer basket set above the potatoes for 4 minutes. Heat a frying pan, add the sesame and mustard seeds, cover and fry over medium heat for 2–3 minutes or until lightly toasted, shaking the pan frequently.
Remove the pan from the heat. Add the soy sauce to the seeds and quickly stir, then re-cover the pan and set aside until the seeds stop popping. Stir the zucchinis into the seed mixture.
Drain the potatoes and toss with the remaining chopped mint. Arrange the fish parcels on serving plates and serve with the zucchinis and the new potatoes.