SERVES 2
PREPARATION 10 MINS
COOKING 10-12 MINS
1tsp grated fresh ginger
2 spring onions, thinly sliced
2tsp soy sauce
1tbsp vegetable oil
Juice of 1 fresh lime
2 white fish fillets such as cod, haddock, snapper or hake
1tbsp chopped chives
4 thin slices lemon or lime
1. Heat oven to 200°C (gas mark 6). Combine the ginger, spring onions, soy sauce, oil and lime juice in a small bowl.
2. Season the fish with salt and freshly ground black pepper and place each fillet on a 36cm (14in) square of greaseproof paper or foil. Spoon the mixture over each fillet and top with chives and lemon slices. Fold over the paper or foil to enclose each fillet, then fold the edges over twice and secure with a paper clip so the parcel is airtight. Place on a baking sheet and bake for 10-12 minutes.
3. Transfer the parcels on to plates, so they can be opened at the table. Serve with lemon or lime quarters and a green salad.
QUICK TIP
Remember to source fish from sustainable sources - if using cod, look for Icelandic cod.
AND TO DRINK
Tim Adam's Clare Valley Riesling will suit the flavours of the fish (Tesco, £7.99).