Prep time:

Cooking time: 20 minutes

Total time:

Serves: 4

4 White Fish Fillets

2tbsp Soy Sauce

Juice of 1 Lime

1tsp Sugar

1.5 Heads of Pak Choi, thinly sliced

1 Cube of Ginger, cut into tiny matchsticks

1-2 Chilli Peppers

Spring Onions, finely chopped

So healthy and delicious that just looking at this picture will be doing you good, and they’re quick and easy to make – the hardest bit is finely chopping the veg.

  1. Set aside 4 large pieces of cooking foil – big enough to wrap the fish and vegetables into a tight parcel (so the steam won’t escape).
  2. Mix the lime juice, soy sauce and sugar together.
  3. Place most of the pak choi and half the spring onions on the bottom of the foil, top with fish. Pour on the soy sauce mixture and top with remaining pak choi, spring onions, ginger and chillies and then seal up the foil to make 4 parcels.
  4. Place on a baking tray/shallow dish and bake in a medium oven for 15-20 minutes. Serve with rice or noodles.

  • words:
  • pictures: David Merewether

You may also like

Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese

This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...

Chicken, mushroom & leek soup with orzo

This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...

Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts 

What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.