- White fish fillets
- Pak choi (or any leafy green)
- 1 chilli, chopped
- 1 lime
- A drizzle of soy sauce
- A drizzle or two of olive oil
- Freshly ground pepper
- Sea salt
- Baby spinach
- Cherry tomatoes
- Red pepper
- 1 lemon
- Fresh Herbs
1. Preheat the oven to 180°C. Lay foil or greaseproof paper on a baking tray.
2. First up, an Asian themed parcel of goodness.
Pop some pak-choi (or any leafy green) and chopped fennel in the foil. Lay the fillets on top. Sprinkle ginger and chilli over the top. Squeeze some lime juice in. Drizzle with soy sauce and olive oil and season well.
3. Now time for a more Mediterranean version.
Throw some baby spinach, halved cherry tomatoes and red pepper into the foil. Put the fish on top. Add garlic, herbs, lemon juice, olive oil and season well.
4. Close the foil together to form a closed parcel. Keep it on the baking tray to help catch any juice.
Cook for 15-20 minutes. The thicker the fillet, the more cooking time it'll need.
5. Carefully open the parcel - you'll get a cloud of steam when you open it, so do take care not to burn yourself. Serve with rice or noodles and make sure you spoon out all the lovely juices from the bottom of the parcel.
Quick, easy, delicious and hardly any washing up. Perfect.