Melt some butter and olive oil (about 3 tbsp altogether) in
a small pot
In a large pan put half the butter mix and cook a bunch of
chopped kale, add 1/2-1 stem finely chopped lemongrass (white part only as the
outside leaves are tough) and 2-3 cloves of crushed garlic. Cook for 3 minutes
or until wilted. Then add a 270ml can of coconut cream (I use ayam brand) heat
through and season well with salt.
In a baking dish put your kale mix on the bottom and top
with 4-6 fillets of fish (I have used some wild caught NZ blue grenadier). Then
on top of your fish place some slices of lime and chilli. I leave the chilli off the kid's fish. Season well- I have
used Jamie Oliver’s thyme, lemon and bay salt but you can just use salt and
pepper. Bake at 200c for 15-20 minutes. It’s done when you can flake it easy, yours
may take a little less or more depending on the thickness of your fish! Pour
any extra sauce on the bottom of the dish over your veg and fish.
I served up with some steamed carrots and broccoli.
