Mexican-Style Fish with Chilli & Lime


  • Juice and zest of 1 lime
  • 1 red chilli, deseeded and finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 2 tsp Star Kay White Coriander Extract
  • 1 clove garlic, crushed
  • 4-5 spring onions, peeled and chopped
  • Salt and pepper
  • 4 fish fillets, each 220-240g (preferably plain white unsmoked fish or salmon)



  1. Preheat the oven to 180°C/Gas 4.
  2. Mix together the lime juice, zest, red and green chilli, coriander extract, garlic and spring onions in a bowl and season.
  3. Tear off 2 rectangles of Parchment Lined Foil to make parcels.
  4. Place 2 fish fillets onto each rectangle and spoon the chilli and lime mixture evenly over the fish. Fold up the foil to enclose the fish like a parcel, place on a baking tray and cook for 25-30 minutes.