A chilli flavour contrasts with cool, creamy coconut in the marinade for this Parsee fish dish. It is traditionally baked wrapped in a banana leaf, but you can use greaseproof paper and foil instead. Try serving with boiled new potatoes and a green vegetable salad.
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2 whole lemon soles, or pomfrets, about 250 g (9 oz) each, cleaned
For the marinade
25 g (1 oz) unsweetened desiccated coconut
1-2 green chillies, deseeded and roughly chopped
1 tablespoon roughly chopped fresh coriander
2 cloves garlic, roughly chopped
1 tablespoon roughly chopped ginger
Juice of 1 lemon
To garnish: lemon wedges and fresh coriander leaves
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Method Prep:20min › Cook:30min › Ready in:50min
Put a kettle of water on to boil. To make the marinade, place the coconut in a small heatproof bowl, pour 150 ml (5 fl oz) of boiling water over it and leave it to soak for 10-15 minutes.
Meanwhile, make three slits, 5 cm (2 in) apart, on both sides of each fish to allow the marinade to penetrate, then set the fish aside in a deep glass or china dish.
Put the reconstituted coconut into a blender with the chillies, coriander, garlic, ginger and lemon juice and add salt to taste. Process until fairly smooth, or blend with a hand-held mixer.
Pour half the marinade over the fish, making sure it covers them, then turn the fish over and repeat with the remaining marinade. Cover the dish and leave the fish to marinate for 1-2 hours in a cool place, or overnight in the refrigerator.
Bring the fish to room temperature before cooking, if necessary. Heat the oven to 180°C (350°F, gas mark 4).
Line a piece of foil large enough to enclose one fish with greaseproof paper. Lift a fish from the marinade and lay it in the middle of the wrapping, then bring up the sides of the paper and foil and twist them together securely. Do the same with the remaining fish.
Lay the parcels side by side in an ovenproof dish and cook them in the centre of the oven for 20 minutes. Undo the foil and bake for a further 10 minutes, or until the flesh flakes easily when tested with a knife.
Lift the fish carefully from the foil parcels and transfer them to serving plates. Garnish with lemon wedges and coriander leaves.