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Coconut Fish Parcels

2 Hake or Perch fish fillets
1 small tin coconut milk (140ml)
1 tablespoons fish oil
1 spring of spring onion, chopped
12 clove crushed garlic
1 teaspoon dried thyme

Makes approx. 4 servings

1. In a saucepan, add coconut milk, fish oil, herbs and garlic. On a very low temperature, heat until the coconut milk has reduced slightly, approx. 5 mins.

2. Cut fillets into small portions no larger than 6cm square. Place on a larger piece of aluminum foil and fold the sides up to form a parcel. Keep the tops open.

3. Add a spoonful of the sauce and a teaspoon of chopped spring onions and seal tops to form little bundles.

At the raclette grill:
Place foil bundles on top of a hot grill plate and allow to cook for approx 15 mins. Serve with white rice.


Please note: If you like this recipe please also have a look at our raclette recipe book, full of mouth-watering recipes like this one!


More in this section:

The Basics
Serving Raclette
Original Raclette
Cheese Fondue
Raclette Varieties
Prawns in Sauce
Salmon Spinach
Mini Pizzas
Chicken Kebabs
Spinach Crepes
Mozzarella Tomatoes
Stuffed Mushrooms
Chicken Risotto
Pork Wraps
Apple Crumble
Crab Mornay
Fruity Berry Tarts
Fruit Custard
Coconut Fish Parcels
Asparagus Gratin
Camembert Raclette
Raclette Recipes

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