November 20, 2014
1 hr 5 mins
Fresh fish fillets - like Spanish mackerel
1 cup of coconut milk
2 Tbsp coconut
1Tb lemon myrtle seasoning
2 tsp garlic
1Use 4 sheets of alfoil to wrap fish in parcels to cook
2Add fish to alfoil
3Combine the coconut, lemon myrtle and garlic
4Add to top of fish or both sides if preferred
5Drizzle a small amount of coconut cream over fish and wrap up tightly
6Cook for 1hr on high
7Top with shredded coconut when cooked for a more coconut flavour
Submitted by Sherrie Sutcliffe
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