This is the most amazing, quick weeknight supper. All the flavour is contained in one nutritious little parcel – and following this method eliminates the hassle of having to wash a pot! Using baby marrow ribbons, instead of pasta, lowers the total energy and carbohydrate content of this meal and makes it suitable for individuals avoiding wheat and gluten (although green curry paste is generally wheat- and gluten free, it is advised to read labels carefully). To increase the omega 3 content of this meal, kingklip can be replaced with trout portions.
Baby marrow and kingklip green curry parcels
- 2 x 250g portions sustainably caught
- kingklip, skin off and deboned
- 60ml (4 tbsp) green curry paste (or a little less, if you don’t enjoy too much spice)
- zest of 1 lime
- 140g baby marrow ribbons
- 2 leeks, washed and finely sliced
- 30ml (2 tbsp) coconut milk
- 30ml (2 tbsp) fat free milk
- salt and freshly ground black pepper, to taste
- roughly chopped coriander leaves, to serve
- lime wedges, to squeeze
- a few drops sesame oil
- fresh pea shoots, to garnish (optional)
Preheat the oven to 200˚C. Place each piece of fish in the centre of a large 25cm foil square. Turn up the edges of the foil to create a little parcel, which will contain the liquid and ingredients.
Top each piece of kingklip with half of the green curry paste and rub it onto the fish, followed by a little lime zest, a handful baby marrow ribbons, the sliced leeks, coconut milk and fat free milk (divide the ingredients between the parcels). Season well and crimp the top of the foil parcels to enclose the fish, making sure there are no gaps for the steam to escape.
Place the fish parcels in a roasting dish and bake in the preheated oven, 10 – 15 minutes. Check to see if the kingklip is cooked after this time has passed and return to the oven for a few minutes more, if needed.
Serve with chopped coriander, lime wedges for squeezing, a few drops sesame oil and garnish with pea shoots, if desired.