Oven-Baked Yellowtail Rolls with Coconut Milk and Fennel
Ingredients
Portions
4
Units
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8
yellowtail flounder fillets
400
ml
coconut milk
1
fennel
1
squash
1
bag
sugar snap peas
2
spring onions
2
tbsp
grated ginger
2
clove
garlic
2
limes
coriander
salt and pepper
No items found.
No items found.
No items found.
No items found.
No items found.
8
yellowtail flounder fillets
yellowtail flounder fillets
400
ml
coconut milk
1.70
cup
coconut milk
1
fennel
fennel
1
squash
squash
1
bag
sugar snap peas
sugar snap peas
2
spring onions
spring onions
2
tbsp
grated ginger
grated ginger
2
clove
garlic
garlic
2
limes
limes
coriander
coriander
salt and pepper
salt and pepper
No items found.
No items found.
No items found.
Directions
- Cut the squash in half and place the flat side down. Cut thin slices with a cheese grater or mandolin.
- Place a few thin slices of squash on a fish fillet and make a roll.
- Place the rolls in an ovenproof dish.
- Chop spring onion into thin slices and sprinkle half over the rolls.
- Cut the fennel and the rest of the squash into thin slices and place in the tin together with chopped garlic, grated ginger and sugar snap peas.
- Pour over coconut milk, salt and pepper and the juice of 1 lime.
- Bake in the oven at 175 °C / 350 F for 30 min.
- Serve the dish with finely chopped spring onion, fresh coriander and lime.
