Name: Citrus ginger fish parcels
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium_piece (140g) lemon; 1 medium_piece (240g) orange; 1 tablespoon light soy sauce; 2 clove garlic, crushed; 2 centimetre (10g) piece fresh ginger, grated; 2 (300g) baby buk choy, quartered lengthways; 4 x 100g firm white fish fillets

Ingredients

1 medium_piece (140g) lemon

1 medium_piece (240g) orange

1 tablespoon light soy sauce

2 clove garlic, crushed

2 centimetre (10g) piece fresh ginger, grated

2 (300g) baby buk choy, quartered lengthways

4 x 100g firm white fish fillets

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Using vegetable peeler, peel two strips of rind carefully from lemon and orange, cut rind into thin strips. Squeeze juice from fruit into small bowl, stir in sauce, garlic, ginger and rind.

3.Divide buk choy among four 20cm squares of baking paper or foil. Place fish on buk choy, drizzle with juice mixture. Gather corners of baking paper together above fish, twist to enclose securely.

4.Place parcels on oven tray, bake 15 minutes. Stand fish 5 minutes before serving.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets you like.
Note

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Ingredients

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