1. Blend coriander garlic chilli and ginger in a food processor.
2. Mix in the coconut and ground cumin.
3. Cut 4 large squares of foil use a small piece of butter or oil or fry light to 'grease' the foil (shiny side up) put 2 tbsp of coconut mix on the foil add the fish pat in 2 more tablespoons of coconut mix then wrap in the foil.
4. Place in a preheated oven for 20 minutes at gas mark 6 or 200 C.
If you half the coconut and remove the butter you can save just over 100 calories a portion.