1 cup coriander leaves
1/4 cup finely grated ginger
6 garlic cloves, chopped
1 long green chilli, chopped
1 1/2 tablespoons vegetable oil
1/2 cup desiccated coconut
1 red capsicum, cut into batons
1 brown onion, thinly sliced into rings
1 lemon, thinly sliced, plus extra wedges, to serve
6 x 185g Barramundi fillets
1 1/2 tablespoons coconut flakes, toasted
Steamed basmati rice, to serve


. Preheat oven to 200C or 180C fan-forced
2. Process coriander, ginger, garlic, chilli and oil in food processor to a thick paste
3. Transfer to a large bowl. Stir in the desiccated coconut
4. Cut 6 sheets of foil and lay on a clean work surface
5. Divide capsicum, onion and lemon among the centres
6. Season fish coat with coriander paste place on vegetables, fold foil to enclose
7. Crinkle edges to seal well
8. Bake parcels on a large baking tray for 18-20 mins
9. Top with the coconut. Serve with rice and lemon wedges


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