Coconut milk fish en papillote
March 14, 2015
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Make this light fish fillet en papillote with an Asian coconut cream sauce.
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General informations
Ingredients
1. Preheat the oven to 180°C (th.6).
2. Cut the zucchinis into fine slices and chop the leeks finely. Blanch the vegetables for 2 minutes.
3. On 4 pieces of aluminum foil or parchment paper, place the vegetables and pour the coconut milk. Sprinkle with curry powder. Add salt and pepper, then place the fish fillets on top.
4. Close the parcels and bake for 10 minutes. Serve fish hot.
Our cooking tip : In addition to the curry powder, you can add some pink peppercorns.
Photo credit: Suzi Wan
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