- Take the red capsicum and place it in a roasting pan in the oven. Bake on 200 degrees celsius turning it every 10 minutes until the skin is scorched on all sides. Alternatively, if you have a gas hob, turn on the gas and place red capsicum on the flame, turning with tongs until scorched on all sides. Set aside, allow to cool.
- Cook onion, ginger, garlic and salt in the coconut oil on a medium-low heat until transparent.
- Add in the paprika, ground cumin, garam masala and curry leaves. Cook out until spices are fragrant and toasted.
- Next, add in the coconut milk, water, and chili flakes. Allow to simmer.
- Peel the scorched skin off the red capsicum and remove the stalk and seeds.
- Add the capsicum to the curry sauce along with the coriander leaves and second teaspoon of salt.
- Remove from the heat and blend with a stick blender until smooth.
- Preheat the oven to 160 degrees celsius.
- Prepare the collard greens by running your knife along the back stem of the leaf halving the thickness of the stem.
- Cut the fish into even sized pieces, approximately 10-12cm pieces.
- Place the collard green upside down and place the fish in the centre. Season with salt and pepper before wrapping the leaf around the fish and place is an oven dish (with a lid). Repeat with the remainder of the fish pieces.
- Squeeze the juice from the lemons and strain to remove the seeds.
- Pour over the fish parcels and place the lid on.
- Bake for 15 minutes (brill) or 20minutes (gurnard).
- Serve parcels on top of curry sauce and garnish with fresh coriander.
Serve alongside a glass of Urbn Vino Pinot Gris. Enjoy!