Wednesday Matters: Caribbean Fish Supper


Dashing home from work, turn on cooker and quick prep follows – this is an easy peasy tea!


The Recipe serves Two!

Prep Time: 10 mins

Cooking Time:  25 mins


2 salmon fillets/zest and juice of 1 lemon/2 spring onions: chopped/2 cloves of garlic finely chopped/ a diced chunk of ginger to taste/crushed chillies/Himalayan Pink salt/Pepper/fresh coriander


  1. Preheat the Oven to 180/Gas Mark 4
  2. Lay a sheet of grease proof paper on a baking sheet and place the fish in the centre.
  3. Scatter over the lemon zest and squeeze the lemon juice over the fish.
  4. Scatter the spring onions, garlic, ginger, chillies, fresh coriander and seasoning over the fish.
Gather the four corners together
  1. Gather the four corners of the grease proof paper together, twisting the paper to seal the fish and vegetables inside.
  2. Place in the oven and cook for approximately 25 mins – serve once cooked through with hot new potatoes, covered in butter and fresh hot green beans.


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