A lovely all-in-one baked dish that is full of nutrients.
- Large sized pot
- Sharp knife
- Chopping board
- Wooden spoon
- Measuring scales
- Large bowl
- Rapeseed or sunflower oil, for brushing
- 1 yellow or orange pepper, cut into strips
- 8 spring onions, cut into short lengths
- 12 cherry tomatoes, halved
- 4 thick white fish fillets (skinless), each about 140–165g (5–5 3/4oz)
- Black pepper, to taste
- 4 tsp reduced-salt soy sauce
- 1 tsp rice wine (or dry sherry)
- 1 small fresh red chilli, deseeded and finely chopped
- 1 clove garlic, finely chopped
- 1cm (1/2 in) piece fresh root ginger, peeled and grated
- A little chopped fresh coriander, to garnish
- Preheat oven to 200ºC/180ºC fan/gas mark 6. Brush four pieces of foil with rapeseed oil; divide even amounts of pepper slices, spring onions and cherry tomatoes on each piece of foil.
- Season fish fillets with black pepper and place on top of each portion of vegetables.
- Combine soy sauce, rice wine, chili, garlic and ginger in a small bowl; drizzle a little of this mixture over each fish fillet..
- Bring foil up and scrunch together tightly to seal each parcels and place on baking tray; bake in oven for about 20 minutes or until fish is cooked.
- Carefully open up parcels and sprinkle with coriander.
- Serve the steaming parcels with crushed boiled new potatoes or mashed potatoes
Cannot guarantee nut free
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