Ginger and Soy Baked Snapper Parcels

A quick and healthy weeknight meal with lovely aromatic flavours. Feel free to use any of your favourite white fish fillets.

GINGER AND SOY SNAPPER

2 thumbs ginger, peeled and thinly sliced into matchsticks

3 cloves garlic, thinly sliced

2 tablespoons soy sauce

2 teaspoons brown sugar

1 teaspoon sesame oil

1 tablespoon lime juice

4 snapper fillets

SESAME GREENS

100 grams broccolini, tough stalks trimmed

2 bok choy, halved lengthways

1 teaspoon sesame oil

TO SERVE

Steamed white rice; 1 spring onion, thinly sliced; 1 red chilli, sliced

Preheat the oven to 180°C.

GINGER AND SOY SNAPPER: In a small bowl, combine ginger, garlic, soy sauce, sugar, sesame oil and lime juice.

Cut four squares of baking paper large enough to wrap around the snapper fillets. Place a fillet in the centre of each square. Pour over ginger and soy dressing. Fold the baking paper around the fish and tuck in the sides. If parcels begin to leak, wrap in foil. Bake for 14-20 minutes or until the fish is just cooked through.

SESAME GREENS: Place the broccolini in a steamer basket over a pot of simmering water, cook for 2 minutes then add the bok choy. Steam for a further 2 minutes or until tender. Remove from steamer and drizzle with sesame oil.

TO SERVE: Serve fish parcels with sesame greens, steamed rice, spring onion and chilli. Spoon any extra soy and ginger marinade over steamed rice and greens. SERVES 4