Cod with coconut and coriander stew recipe

This elegant fish stew is super easy with its all-in-one sauce poured over the fish then into the oven. As good serving for friends as it is a family midweek meal.

cod with coconut and coriander stew
Ellis Parrinder

SERVES 4

30g flat-leaf parsley (leaves and fine stalks)
30g coriander (leaves and fine stalks), plus an extra handful to garnish
1 heaped tsp finely grated fresh ginger
1 heaped tsp finely chopped lemongrass (pale part of stalk)
Finely grated zest and juice of 1 lime
1 heaped tsp chopped medium-hot green chilli
3 spring onions, trimmed and sliced
400ml can coconut milk
1 rounded tsp cornflour 4 x 125g cod loins

SESAME QUINOA
150g quinoa
1 tbsp toasted sesame oil
1 tbsp each black and white roasted sesame seeds

  1. Preheat the oven to 220C/200C fan/gas 7. Place the parsley, coriander, ginger, lemongrass, lime zest, chilli and spring onions in a food processor and whiz to finely chop. Add the coconut milk, the juice of half a lime, the cornflour and a little salt then whiz to a sauce.
  2. Season the cod loins all over with salt and arrange spaced slightly apart in an ovenproof baking or roasting dish. Pour over the sauce, evenly coating the fish and bake for 30 minutes. Scatter over a little coriander to serve.
  3. Meanwhile, bring a large pan of water to the boil, add the quinoa and simmer for 15 minutes or until just tender, then drain using a sieve. Return it to the pan and mix in the sesame oil, seeds and remaining lime juice. Serve with the stew.

GETTING AHEAD The sauce can be whizzed up a couple of hours in advance, so all it needs is pouring over the fish and popping into the oven.