Recipe: Fish with Banana & Coconut Cream



Some people find cooking fish a little daunting: How do I cook it? Can I overdo it? What do I serve it with? But this recipe from Taste Magazine answers all those questions.


The fish is cooked 'en papillotte' which is a French term for when you cook something in a parcel, either with baking paper of aluminium foil. This makes washing up super quick and easy! And ensures the fish retains all of the amazing flavours you are cooking it with. Thanks Taste Magazine!



Baked Fish with Banana and Coconut Cream

Serves 4 (from real magazine)



500 grams fish fillets

1 red onion, peeled and thinly sliced

2 tablespoons fresh ginger

1 green capsicum, thinly sliced

2 bananas, peeled and sliced

1 cup coconut cream

Aluminium foil



Preheat oven to 180degrees. Cut aluminium foil into 4 x 20cm x 20cm squares.


Season the fish fillets with a little salt and pepper.


Heat a dash of oil in a frying pan; stir-fry the onion, ginger and capsicum on a low heat for 5 minutes until soft.


Divide the fish fillets, onion, ginger, capsicum and banana slices among the 4 squares of foil. Pour ¼ cup coconut cream over each portion.


Bring the 4 corners of the foil together and press to seal firmly. Place the packets in a roasting dish and bake in the oven for 15-20 minutes. Serve the parcels on individual plates with rice and a crisp salad.



By Shinead Cooke