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Asian Fish & Greens

Serves 2
Preparation time
40 min
  • 1
    small red chilli
  • 250g
    broccoli or asparagus
  • 200g
    baby buk halved
  • 100g
    snow peas
  • 2 x 150g
    white fish fillets
  • 2tbsp
  • 2tbsp
    extra virgin olive oil or rapeseed oil
  • 1cm
    piece of fresh grated
  • 2tbsp
  • 1tbsp
    coriander leaves
  • 1
    small lemon
  1. Finely chop half the chilli, roughly slice the remaining piece. Divide broccoli, buk choy and snow peas between two large squares of baking paper. Place fish on top of vegetables.
  2. Whisk tamari, oil, grated ginger, honey, chopped coriander and chopped chilli in a small bowl. Drizzle the mixture over the fish fillets. Bring the edges of the baking paper together and twist a few times to seal the packet.
  3. Lay the packets on an oven tray and cook for 15-20 minutes in a 200 degree oven. Let them cool before removing the parchment. Scatter with sliced chilli and chopped coriander. Serve with lemon wedges.