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Recipe

Fish parcels

Flavours of Asia transform these everyday fish fillets into a quick and easy gourmet treat. And if you're having guests for lunch or dinner this dish can be made ahead.

Jun 29, 2014 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Fish parcels
  • 2 bok choy, trimmed, quartered, washed
  • 4 gram (200g) john dory fillets or other firm white boneless fillets
  • 8 cherry tomatoes, halved
  • 2 tablespoon lemon juice
  • 1 tablespoon kecap manis (sweet soy sauce)
  • 1 tablespoon oil
  • 2 garlic cloves, crushed
  • 1/4 cup fresh coriander leaves
  • extra coriander leaves, to serve
  • lime wedges, to serve

Method

Fish parcels
  • 1
    Preheat oven to 200°C.
  • 2
    Cut 4 large squares of foil. Place an equal amount of bok choy on the centre of each square. Top with 1 piece of fish and 4 tomato halves.
  • 3
    In a small jug, combine juice, kecap manis, oil and garlic. Drizzle an equal amount over fish. Sprinkle with coriander.
  • 4
    Fold foil over fish, sealing the edges to form parcels. Arrange on a baking tray.
  • 5
    Bake for 12-15 minutes or until fish is cooked when tested with a fork. Serve immediately with extra coriander and lime wedges.

Notes

Parcels can be prepared ahead and stored in the fridge until you're ready to cook that day.

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