Ingredients

• 4 haddock fillets
• about 150g/5½ oz each
• 4 tbsp chopped fresh coriander
• 1 red chilli
• chopped
• 1 shallot
• thinly sliced
• 1 lime
• sliced
• plus extra lime halves to serve
• 2 lemongrass stalks
• 1 roughly chopped and 1 bashed
• 300g/10½oz basmati rice
• 2 fresh or dried kaffir lime leaves
• 50ml/2fl oz reduced-fat coconut milk

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Cut 4 pieces of nonstick baking paper
• each 30cm/12in square. Put a haddock fillet in the centre of each piece and arrange some of the coriander
• chilli
• shallot
• lime and chopped lemongrass stalk evenly over each. Wrap them up into neat parcels. Transfer the parcels to a baking sheet and bake for 20 minutes.
• Put the rice in a lidded pan
• cover with water and bring to the boil. Simmer with the lid on for 10 minutes
• or until the rice is soft. When the rice is cooked and the water absorbed
• stir in the coconut milk.
• Serve with the rice alongside the haddock parcels
• with some extra lime halves.