Try Asian fish parcels
This fish is steamed en papillote (cooked and served in a wrapper), which holds in the moisture and results in tender, tasty fish.
HONEY-SOY-GINGERSTEAMED FISH AND VEGETABLE PARCELS WITH RICE
Fish and vegetable parcels 4-5 large squares of baking paper or foil (about 30cm x30cm) 4-5 small handfuls baby spinach leaves 600g skinless, boneless, white fish fillets 2 carrots, peeled, cut into thin matchsticks or grated 1 head broccoli, stalk and florets roughly diced 2cm 2 spring onions, thinly sliced Honey-soy-ginger sauce 2 teaspoons finely grated ginger
cup soy sauce 2 tablespoons runny honey 2 teaspoons sesame oil zest and juice of 1 lemon or lime
1 tablespoon sweet chilli sauce (optional) To serve steamed jasmine rice
cup chopped coriander leaves 2 tablespoons chopped roasted peanuts 2 tablespoons toasted sesame seeds
Preheat the oven to 200°C. Lay the baking paper/foil squares on a flat surface. Put a small handful of spinach on each square, placing in a small mound in the centre. Pat the fish dry, remove any remaining scales or bones and cut any larger fillets in half. Place the fish on top of the spinach and sprinkle with salt.
You can add your favourite seasonal vegetables to this dish – cut them small so they steam nicely.