This is such a fantastic way of cooking cod - you are baking it on a bed of wonderful flavours and sealing them all in with the banana leaves so the fish is really moist and tasty. You can use any fish you fancy, and if you can't get hold of any banana leaves you can use greaseproof paper instead.
- 4 large banana leaves
- 1 orange chili, finely sliced
- 1 yellow chili, finely sliced
- 1 red chili, finely sliced
- 1 fresh coconut, grated
- 1 large knob ginger, grated
- 1 large bunch fresh coriander, leaves roughly chopped, plus extra for garnish
- 3 large cod fillets, skin on, scaled and pin boned
- Extra-virgin olive oil
- Sea salt
- 3 limes, cut in half
Pre-heat the oven to 220C/425 degrees F/ Gas Mark 7.
First you need to line a large roasting tray with the banana leaves. You do this by holding them over the hob so the whole leaf is warmed and softened (this makes it more pliable) and placing them in the tray so there is a large piece overlapping on all sides. You need to make sure there are no gaps. Sprinkle over the chili, coconut, ginger and coriander, then place the cod, skin side up, on top.
Fold the banana leaves over the fish to seal, and place something heavy and ovenproof on top to keep in place.
Place in the middle of the oven and cook for about 25 minutes.
When the fish is ready, remove the skin from each fillet and serve on warmed small squares of banana leaf, spooning over all the delicious juices, with a little cooked rice and a sprinkling of fresh coriander leaves.
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