4 plaice, haddock or other MSC-certified white fish fillets
2 pak choi, thickly sliced
4 spring onions, shredded
1 red chilli, thinly sliced
3cm ginger, cut into matchsticks
2 tbsp reduced-salt soy sauce
juice 1 lime
1 tsp sesame oil
Heat oven to 200C/180C fan/gas 6.
Place each fillet in the centre of a large
square of foil. Top with the pak choi,
spring onions, chilli and ginger, then pull
up the edges of the foil.
Mix together the soy sauce, lime juice
and 1 tbsp of water then spoon a little
over each fillet. Crimp the top of the foil
to enclose the fish and make sure there
are no gaps for the steam to escape.
Place the parcels on a baking sheet
and bake for 10-15 mins until the fish
is cooked through (this will depend on
the thickness of your fish). Open up the
parcels and drizzle over a few drops of
sesame oil. Serve with rice.