Lemongrass and coriander cod recipe
 This fresh fish supper is fast and simple but given an extra zing with the Asian flavours of lemongrass, coriander and lime. Each serving provides 369 kcal, 5.6g carbohydrates (of which 4.2g sugars), 15g fat, 48g protein, 6.9g fibre, 2g salt. 1 bunch fresh coriander, roughly chopped, reserve a handful of leaves to serve100g/3½oz spring onions, roughly chopped1 green chilli, roughly chopped4cm/1½in piece fresh root ginger, peeled and roughly chopped1 shallot, peeled and roughly chopped2 tsp lemongrass paste1½ tsp ground coriander2 tbsp olive oil2 x 175g/6oz cod fillets150g/5½oz Tenderstem broccoli, halved lengthways150g/5½oz green beans, trimmed 2 limes, halvedsalt and freshly ground black pepperfreshly steamed rice, to serve 1 bunch fresh coriander, roughly chopped, reserve a handful of leaves to serve 100g/3½oz spring onions, roughly chopped 1 green chilli, roughly chopped 4cm/1½in piece fresh root ginger, peeled and roughly chopped 1 shallot, peeled and roughly chopped 2 tsp lemongrass paste 1½ tsp ground coriander 2 tbsp olive oil 2 x 175g/6oz cod fillets 150g/5½oz Tenderstem broccoli, halved lengthways 150g/5½oz green beans, trimmed 2 limes, halved salt and freshly ground black pepper freshly steamed rice, to serve Method Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Put the chopped coriander, spring onions, chillies, ginger, shallot, lemongrass paste, ground coriander and a pinch of salt into a pestle and mortar and bash to a thick paste. Stir in the olive oil. Alternatively put all of the ingredients into a food processor or blender and blend to a smooth paste.Cut out two sheets of greaseproof paper, each roughly 35x60cm/14x24in. Spoon a quarter of the paste onto each sheet of paper and then lay a piece of cod on top of each. Season with salt and pepper. Divide the broccoli and beans between the two sheets, then spoon the remaining paste over the top. Add two lime halves to each sheet and then wrap the cod and vegetables up tightly, folding the edges of the paper to seal.Lay the parcels on the preheated baking tray and bake for 20 minutes. Open the parcels and carefully squeeze over the roasted limes. Tear up the reserved coriander leaves and scatter over the top, then serve with the rice. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Put the chopped coriander, spring onions, chillies, ginger, shallot, lemongrass paste, ground coriander and a pinch of salt into a pestle and mortar and bash to a thick paste. Stir in the olive oil. Alternatively put all of the ingredients into a food processor or blender and blend to a smooth paste. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Put the chopped coriander, spring onions, chillies, ginger, shallot, lemongrass paste, ground coriander and a pinch of salt into a pestle and mortar and bash to a thick paste. Stir in the olive oil. Alternatively put all of the ingredients into a food processor or blender and blend to a smooth paste. Cut out two sheets of greaseproof paper, each roughly 35x60cm/14x24in. Spoon a quarter of the paste onto each sheet of paper and then lay a piece of cod on top of each. Season with salt and pepper. Divide the broccoli and beans between the two sheets, then spoon the remaining paste over the top. Add two lime halves to each sheet and then wrap the cod and vegetables up tightly, folding the edges of the paper to seal. Cut out two sheets of greaseproof paper, each roughly 35x60cm/14x24in. Spoon a quarter of the paste onto each sheet of paper and then lay a piece of cod on top of each. Season with salt and pepper. Divide the broccoli and beans between the two sheets, then spoon the remaining paste over the top. Add two lime halves to each sheet and then wrap the cod and vegetables up tightly, folding the edges of the paper to seal. Lay the parcels on the preheated baking tray and bake for 20 minutes. Open the parcels and carefully squeeze over the roasted limes. Tear up the reserved coriander leaves and scatter over the top, then serve with the rice. Lay the parcels on the preheated baking tray and bake for 20 minutes. Open the parcels and carefully squeeze over the roasted limes. Tear up the reserved coriander leaves and scatter over the top, then serve with the rice. Recipe tips You can make a double batch of the paste and freeze the rest for a quick mid-week dinner.