Preparation time 15 minutes, plus marinating and chilling
Cooking time 15 minutes
125 g (4 oz) cod, coley or haddock fillet
2 teaspoons lemon juice
1 tablespoon coriander leaves, plus extra to garnish
1 garlic clove
1 green chilli, deseeded and chopped, plus extra to garnish
2 teaspoons natural yogurt
¼ teaspoon sugar
Place the fish in a non-metallic dish and sprinkle with the lemon juice. Cover and leave to marinate in the refrigerator for 15–20 minutes.
Place the coriander, garlic and chilli in a mini food processor and blend until the mixture forms a paste. Add the sugar and yogurt and briefly process to blend.
Lay the fish on a sheet of baking parchment or foil and coat on both sides with the paste. Gather up the parchment or foil loosely around the fish and turn over at the top to seal. Chill for at least 1 hour.
Place the parcel on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 15 minutes or until the fish is just cooked through. Serve garnished with extra chilli and coriander.