I used to think this kind of recipe was really difficult to make until I gave it a go. I was so wrong—this is incredibly simple, and such a joy to serve. The smell that hits you when you open up these packets is just fantastic.
ingredients
directions
Preheat the oven to 400°F.
Cut out two large squares of aluminum foil and place them on a baking sheet. Put a fish fillet in the middle of each, and fold up the sides to create a bowl shape.
Mix together the ginger, garlic olive oil, lime zest and juice, coconut aminos, fish sauce and coconut milk, then pour half over each fillet. Tuck the lemongrass and a lime leaf into each wrapper next to the fish, and sprinkle with the cilantro leaves. Fold up the sides to create a packet, scrunching the top of the foil together so that no liquid or steam can escape.
Bake in the oven for 10 to 15 minutes, or until the fish is cooked through. Garnish each parcel with a sprig of cilantro and a sprinkle of chopped chili and serve with steamed green vegetables, such as bok choy or tenderstem broccoli, or boiled new potatoes if you’re not watching your weight.