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