Fish fillet with coriander

Ingredients

• 4fish fillets
• 120 ml (½ cup)fresh coriander
• 1garlic clove
• 60 ml (¼ cup)onion
• Amount unspecifiedtomato
• 120 ml (½ cup)water
• ¼ tsp, to tastesalt
• To tasteblack pepper
• As neededaluminium foil
• 30 ml (2 tbsp)lime juice
• To tasteblack pepper
• Optional; amount unspecifiedjalapeño chilli

Instructions

1. 1

   Blend the marinade

   Put the lime juice, 120 ml coriander, garlic, 60 ml onion, ¼ teaspoon salt and 120 ml water in a blender and blend.

2. 2

   Season the fish

   Season both sides of the fish fillets with salt and pepper.

3. 3

   Prepare the foil

   Cut a piece of aluminium foil large enough to wrap the fish, leaving room to seal both ends.

4. 4

   Marinate the fish

   Leave the fish in the coriander mixture for at least 30 minutes.

5. 5

   Arrange the fish

   Set the fish in the centre of the foil.

6. 6

   Add the toppings

   Top the tilapia with a few slices of tomato, onion and jalapeño, plus a few coriander sprigs.

7. 7

   Add marinade

   Spoon 3 tablespoons of the marinade over the fish.

8. 8

   Seal the parcel

   Fold the foil over and seal both ends so the steam can stay inside.

9. 9

   Steam the fish

   Steam for 20 minutes.

What is fish with coriander?

This is a simple Mexican-inspired fish dish, flavoured with coriander, lime, garlic and onion. The recipe’s foil parcel method is a convenient way to steam the fish with its toppings and keep the cooking juices close.

Fresh herbs and citrus bring plenty of flavour without a complicated sauce. The method names tilapia for the topping step, though the ingredient list simply calls for fish fillets.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 35g protein, 5g carbs, 2g fat.

The fish provides most of the protein, while the small amount of onion and any tomato contribute some carbohydrate. The fillets contribute most of the fat, which will vary with the fish chosen; serve with vegetables and a measured portion of rice or potatoes for a balanced plate.

Making the coriander marinade

Blend the coriander, garlic, onion, lime juice, salt and water until combined. This spreads the herbs and seasonings across the fillets and provides the liquid used to moisten the parcel.

Set aside the 3 tablespoons needed for the parcels before using the rest to marinate the fish, so you can measure that addition easily.

Marinating and timing

The method calls for at least 30 minutes of marinating, followed by 20 minutes of steaming. That means the stated 20-minute total time does not include the marinating period; allow at least 50 minutes overall, plus any preparation time.

Keep the fish covered and chilled while it marinates. If you need to follow the listed total time, note that it does not fit the stated marinating and steaming durations.

Sealing the foil parcel

Leave enough foil around the fish to fold and seal both ends securely. A snug parcel helps contain the steam and marinade during cooking.

Add the tomato, onion, jalapeño and coriander on top as directed, then spoon over 3 tablespoons of marinade. The ingredient list does not specify quantities for the tomato or jalapeño.

Checking the fish

Steam the parcel for the stated 20 minutes. Fillet thickness and steamer conditions can affect how quickly fish cooks, so open the parcel carefully and check the thickest part before serving.

The fish should be opaque and separate easily into flakes. Take care when opening the foil: trapped steam escapes quickly.

What to serve alongside

Serve the fish with rice, potatoes or warm tortillas to make a more substantial meal. A simple side of vegetables or salad gives the plate some fresh crunch.

Spoon any cooking juices over the fish or a side of rice, taking care not to spill hot liquid from the parcel.

Recipe notes & tips

• Use fresh coriander for the fullest herbal flavour.
• Reserve 3 tablespoons of marinade for spooning over the fish before sealing the parcel.
• Make sure the foil has enough room to close without pressing tightly against the toppings.
• Keep the fish chilled during the 30-minute marinade.
• Open the parcel away from your face to avoid the escaping steam.

Variations

• Choose another fish: Use similarly sized white fish fillets in place of the tilapia mentioned in the method.
• Adjust the heat: Add more or less jalapeño to suit your preference.
• Add extra lime: Serve with lime wedges for a sharper finish.
• Make it a meal: Serve with rice or warm tortillas and vegetables.
• Use lemon: Swap the lime juice for lemon juice for a slightly different citrus flavour.

Common mistakes to avoid

• Skipping the marinade time: The method specifies at least 30 minutes, so allow for that beyond the stated 20-minute total.
• Leaving the parcel open: Seal both ends so steam and cooking juices remain inside.
• Overfilling the foil: Leave enough space to fold and close the parcel securely.
• Opening carelessly: Hot steam escapes as soon as the foil is unfolded; open it away from your face.
• Assuming the fillets are cooked by time alone: Check that the thickest part is opaque and flakes easily.

How to store

Refrigerate leftover fish in a covered container and eat within 2 days. Reheat until steaming hot, either gently in a covered dish or in a fresh foil parcel; avoid repeated reheating.

Frequently asked questions