4 6-ounce pieces boneless, skinless cod, salmon, or bass
1 lime, sliced
1 jalapeño, sliced
Kosher salt and black pepper
1/2 cup unsweetened coconut milk
1 cup fresh cilantro
Lime wedges, for serving
Fat 7g (6g saturated)
How to Make It
Heat oven to 425° F. Place the fish, lime, jalapeño, 1 teaspoon salt, and 1/2 teaspoon pepper on 4 11-by-15-inch pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice.
Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.
Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the coconut milk, cilantro, and lime wedges.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.