Ingredients
- 1 lemon, cut into rounds.
- 2 x 150 g fillets of sustainable white fish.
- 1 clove garlic, crushed.
- 2 tablespoons tamari or soy sauce.
- 1 teaspoon fish sauce.
- pinch chilli flakes.
- 4 cm piece of ginger.
- 1/2 cup coriander.
- 2 bunches bok choy.
- 1 bunch Chinese broccoli.
Directions
- 1. Preheat oven to 180°C/350°F/Gas Mark 4.
2. Place 2 large squares of baking paper on a flat surface. Place lemon slices down the centre of each. Top lemon slices with a piece of fish.
3. Combine garlic, tamari, fish sauce and chilli flakes. Gently lift two opposite sides of baking paper and carefully pour tamari mixture over fish. Top with ginger and coriander. Wrap up as a parcel, place on a baking tray seam side up and tuck ends underneath.
4. Bake 15-20 minutes until fish flakes when tested.
5. Meanwhile steam Asian greens. Divide greens and fish between a plate and a lunchbox.
Note
Boost this recipe: You can choose to serve this recipe with 1/2 cup of quinoa or basmati rice if you like.
Fish en Papilotte is a highly nutritions meal filled with healthy fats and protein. Oh, and its delicious too!
Ingredients
- 1 lemon, cut into rounds.
- 2 x 150 g fillets of sustainable white fish.
- 1 clove garlic, crushed.
- 2 tablespoons tamari or soy sauce.
- 1 teaspoon fish sauce.
- pinch chilli flakes.
- 4 cm piece of ginger.
- 1/2 cup coriander.
- 2 bunches bok choy.
- 1 bunch Chinese broccoli.
Directions
- 1. Preheat oven to 180°C/350°F/Gas Mark 4.
2. Place 2 large squares of baking paper on a flat surface. Place lemon slices down the centre of each. Top lemon slices with a piece of fish.
3. Combine garlic, tamari, fish sauce and chilli flakes. Gently lift two opposite sides of baking paper and carefully pour tamari mixture over fish. Top with ginger and coriander. Wrap up as a parcel, place on a baking tray seam side up and tuck ends underneath.
4. Bake 15-20 minutes until fish flakes when tested.
5. Meanwhile steam Asian greens. Divide greens and fish between a plate and a lunchbox.
Note
Boost this recipe: You can choose to serve this recipe with 1/2 cup of quinoa or basmati rice if you like.