Baked Fish And Thai Vegetable Parcels Recipes

BAKED FISH PARCELS

Steps:

• Preheat the oven to 200° C with a baking tray in the centre of the oven.
• Measure the soy sauce and lemon juice into a small bowl. Add the cornflour and mix until the are no lumps, then stir in the sweet chilli sauce, garlic and chopped coriander (if using).
• Cut the carrot into thin julienne's and top and tail the beans or trim the asparagus spears and cut them diagonally into 5cm pieces. Place a 30x40 cm piece of baking paper (or foil) on a dinner plate (this stops the sauce running off) and place half the vegetables in the middle. Place one serving of the fish on top of the vegetables, then drizzle the stack with half the sauce. Fold up the edges of the baking paper (or foil) sheets and seal loosely with paperclips. Repeat the process on another sheet of paper or foil.
• Carefully lift the parcels onto the hot baking tray in the oven, then bake at 200° C for 12 minutes. Remove the tray from the oven and allow the parcels to cool for a few minutes before serving with rice or noodles.

BAKED FISH AND THAI VEGETABLE PARCELS

Steps:

• Preheat oven to 180°C.
• Heat a wok over a high heat.
• Add the olive oil, onion and carrots.
• Stir through the curry paste and toss in remaining vegetables.
• Cook for 2- 3 minutes until vegetables begin to soften.
• Lay out 4 double pieces of foil, each about 25cm.
• Place a quarter of the vegetables into the centre of each square, discarding most of the juices from the wok (if there are any).
• Top each with a piece of fish, drizzle on the lime juice (one tablespoon per pack) and lightly season with salt and pepper.
• Fold and seal tightly.
• Place on a baking tray (or on a BBQ with a lid) and bake for 10- 15 minutes (depending on the thickness of the fish) or until fish is just cooked through.
• Serve with fresh coriander leaves and steamed jasmine rice.