Thai Coconut Fish Parcels with Vermicelli

Steps

1. BEFORE YOU START. Preheat oven to 220⁰C. Bring a full kettle to the boil. Preheat BBQ hotplate to medium (if using)
2. PREP FISH & VEGGIES. Place foil squares onto a flat surface and place a baking paper square on top of each one. Pat fish dry and remove any remaining scales or bones. Cut any longer pieces in half and place one piece of fish into the middle of each square. Sprinkle with chilli flakes and season. Prep veggies and divide evenly over top of fish.
3. PREP SAUCE. Whisk all sauce ingredients together in a bowl.
4. COOK FISH. One at a time, carefully lift a parcel and place into a bowl. Pour about 1/2 cup of sauce over the top of the fish. Bring edges of paper/foil together and roll down to form a closed parcel, ensuring that sauce will not leak out. Place parcels onto a lipped oven tray and cook in oven for about 20 minutes (depending on thickness), until fish is just cooked through.
5. ALTERNATIVELY, place fish parcels on BBQ hotplate and cook for about 15 minutes, until fish is just cooked through.
6. COOK NOODLES. Place noodles in a bowl and cover with boiling water. Leave to steam for 5 minutes before draining. Snip noodles in a few places with scissors to make them easier to eat, and toss with spinach and a little oil to prevent sticking.
7. SERVE Thai fish parcels opened (be careful of hot steam) and sprinkled with peanuts. Serve noodles and a lemon wedge on the side.