Andrew is a keen fisherman, and we both enjoy eating seafood. This is an easy, quick and healthy fish recipe that will take you no time at all to master.
Ingredients
- 4 x 180g/200g fish fillets (white, firm fish works best)
- 5cm knob of fresh ginger
- 4 fresh garlic cloves
- 1 red chilli
- 1 lemon
- 1 bunch fresh coriander
- 4 tsp butter
- sesame oil (in oil isle or Asian food section of your supermarket)
- salt
- white pepper (ground)
Equipment
- Oven
- Baking paper and alfoil (note: if you would like to impress your friends, instead of alfoil you can tie the parcels shut using cooking twine).
Method
- Pre-heat oven on 180 degrees Celsius.
- Do a quick check of the fish fillets for any rogue bones.
- Make sure fillets are all around the same size (so they take the same amount of time to cook).
- Tear off 4 pieces of alfoil that are big enough to wrap around the fish with some extra room.
- Tear off 4 pieces of baking paper a little smaller in size than the alfoil.
- Place the baking paper on top of the alfoil – this is what you will wrap your fish in to cook it.
- Slice the ginger and garlic (no need to peel them).
- Wash the chilli and then slice it (be careful not to rub your eyes etc).
- Wash the lemon and then slice it.
- Wash the coriander and roughly chop it.
- Lay out the alfoil and baking paper squares (one square of baking paper should be on top of one square of alfoil).
- In the middle of each square place a few bits of each ingredient.
- Then place a fish fillet on each pile (see picture).
- Sprinkle with salt and white pepper; add 5 to 10 drops of sesame oil and 1 tsp butter.
- Fold/scrunch up parcel so that all the ingredients are enclosed and it won’t leak when the butter melts.
- Place on an oven tray into the oven for around 15 minutes.
- After 15 minutes open one parcel and check if the fish cooked. It should separate/flake easily when sliced with a knife and should be all white (no translucent or clear parts). If it isn’t cooked – give it a few more minutes.
- Once cooked – put parcel on plate and serve with simple stir-fried veges and steamed rice or noodles.
