Courgetti With Banana Leaf Baked Cod
If you're looking for an inspiring low-carb dish that actually excites the tastebuds then this is it!
A fillet of cod wrapped and baked in a banana leaf is a lean source of protein and its served with courgetti tossed in a Thai style 'pesto'. Definitely something a little different!
- 1 sheet of banana leaf (25cm x 25cm)
- 2 200g portions of cod
- 1 stick of lemongrass
- 1 chunk of root ginger
- 1 clove of garlic
Courgetti & Pesto
- 1 lime
- 1/2 red chilli
- 50 g roasted peanuts
- 1 shot of groundnut oil
- 1 tsp sesame oil
- 1 clove of garlic
- 1 tbsp soy sauce
- 2 courgettes
Flavour The Cod
Preheat an oven to 200ºC.
Remove the skin and any bones from the portions of fish
Chop the ginger, garlic and lemon grass as fine as possible, grind in a pestle and mortar if you have one.
Rub that mixture onto the fish with a pinch of salt.
Wrap And Bake
Lay a sheet of banana leaf on a work surface.
Place the fish upside down on the banana leaf and wrap up the leaf like an envelope, turning the package over so that the weight of the parcel hold it shut.
Bake the fish parcels on a baking tray in the oven for 10-15 minutes.
Blitz The Pesto
Juice the lime into a small food processor and add all of the other ingredients for the SE Asian style ‘pesto’.
Blitz it to form a dressing and taste it before adjusting the soy, lime and chilli to your personal preference. (Note it should be quite strong as when mixed with the courgette it gets a little watered down.)
Cut & Cook Courgetti
Heat a large pan of salted water to a boil.
Wash the courgettes then cut into spaghetti like strands using a julienne peeler.
Drop all of the courgette spaghetti into the boiling water and cook for 1-2 minutes until the courgette is just cooking, but not soggy.
Drain the courgette and toss together in a warm bowl with a few tablespoons of the dressing.
Serve a pile of the courgette spaghetti per person with a piece of the baked lemongrass fish beside.
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