Speedy fish and noodles

As much as you make

Cressida

ingredients

fish fillets (salmon is good, but anything even the cheap basa fillets are fine)
sesame oil
ginger
lime
coriander
noodles
tiny tin of coconut milk
some sort of greens (bok choy or snow peas)

1
Heat the oven to 200C.
2
Put a sheet of silver foil down and drizzle a dash of sesame oil. Pop the fish fillets on the oil and sprinkle over the top some grated ginger (or very finely chopped), a squeeze of fresh lime and some coriander. Bunch up the foil and seal as best you can. Bang it into the oven enthusiastically.
3
Meanwhile, boil some water and cook some Asian noodles - even 2 minute noodles are fine but buckwheat ones are better. If you can’t be bothered buying noodles, you can just have rice. If we’re hurrying, we zap the pre-prepared rice sachets in the microwave which are VASTLY wasteful but very easy.
4
Meanwhile, back with the noodles, when they’re done, take them out, jigger a bit of sesame oil on them and some coconut milk.
5
Pop the greens in a bowl or a saucepan and pour boiling water on top. Leave for 5 minutes then drain.
6
Take the fish out of the oven and serve with the rice/noodles and the greens. Sprinkle with a bit of extra lime and coriander.