• 2 tbsp lemongrass paste
  • 2.5 cm piece root ginger, peeled and finely grated
  • 1 red chilli, washed, deseeded and chopped
  • 200 g carrots, washed and peeled into ribbons
  • 200 g courgette, washed and peeled into ribbons
  • 4 coley fillets
  • juice and zest of 3 limes
  • 3 nests Sainbury's fine egg noodles
  • 1 tbsp sesame seeds
  • 2 tbsp light soy sauce by Sainsbury's
  • 15.5 g fresh coriander, washed and chopped


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4. Cut 4 large circles of greaseproof paper.

  2. 2

    Mix together the lemongrass, ginger, chilli, carrots and courgette, and divide between the paper circles.

  3. 3

    Top each with a coley fillet, then sprinkle over the lime juice and zest. Fold the paper circles into loose parcels.

  4. 4

    Put the parcels on a baking sheet and bake in the oven for 15-20 minutes.

  5. 5

    Meanwhile, cook the noodles to pack instructions. Drain and mix in the sesame seeds, soy sauce, 100ml of water and half the coriander.

  6. 6

    Open the fish parcels, scatter over the remaining coriander and serve with the noodles.

Nutritional Details

Each serving provides
  • Energy 1457kj 348kcal 17%
  • Fat 5.7g 8%
  • Saturates 1.0g 5%
  • Sugars 7.4g 8%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

10.4g carbohydrate 1.3g fibre 9.7g protein

Back to top