Shopping list

 

1 small red chilli

250 g broccoli or asparagus

200 g baby buk choy, halved

100 g snow peas

2x150 g white fish fillets

2 tbsp tamari

2 tsp extra virgin olive oil or rapeseed oil

1 cm piece of fresh ginger, grated

2 tbsp honey

1 tbsp coriander leaves

1 small lemon

Asian fish and greens

20 min

PREP

20 min

COOK

STANOLS

2

SERVES

Description

White fish fillets with broccoli, buk choy and snow peas. 

 

Method

  1. Finely chop half the chilli, roughly slice the remaining piece. Divide broccoli, buk choy and snow peas between two large squares of baking paper. Place fish on top of vegetables.
  2. Whisk tamari, oil, grated ginger, honey, chopped coriander and chopped chilli in a small bowl. Drizzle the mixture over the fish fillets. Bring the edges of the baking paper together and twist a few times to seal the packet.
  3. Lay the packets on an oven tray and cook for 15-20 minutes in a 200 degree oven. Let them cool before removing the parchment. Scatter with sliced chilli and chopped coriander. Serve with lemon wedges.

Asian fish and greens

20 min

PREP

20 min

COOK

STANOLS

2

SERVES

Shopping list

 

1 small red chilli

250 g broccoli or asparagus

200 g baby buk choy, halved

100 g snow peas

2x150 g white fish fillets

2 tbsp tamari

2 tsp extra virgin olive oil or rapeseed oil

1 cm piece of fresh ginger, grated

2 tbsp honey

1 tbsp coriander leaves

1 small lemon

Description

White fish fillets with broccoli, buk choy and snow peas. 

 

Method

  1. Finely chop half the chilli, roughly slice the remaining piece. Divide broccoli, buk choy and snow peas between two large squares of baking paper. Place fish on top of vegetables.
  2. Whisk tamari, oil, grated ginger, honey, chopped coriander and chopped chilli in a small bowl. Drizzle the mixture over the fish fillets. Bring the edges of the baking paper together and twist a few times to seal the packet.
  3. Lay the packets on an oven tray and cook for 15-20 minutes in a 200 degree oven. Let them cool before removing the parchment. Scatter with sliced chilli and chopped coriander. Serve with lemon wedges.