4 skinless fish fillets
2 carrots, julienne
2 red chillies, julienne
4 large spring onions, sliced
1 Tblsp soy sauce
1 Tblsp honey
1 Tsp grated fresh ginger
240gm rice
150gm chopped broccoli
Sprigs of fresh coriander
Method
Heat the oven to 200ºC.
Combine the honey, soy sauce and grated ginger in a small jug.
Lay each fish fillet on a square of baking paper.
Divide the chilli, onion and carrot sticks between the fillets.
Drizzle the honey-ginger dressing over the vegetables.
Fold the paper around each fish bundle to make 4 parcels.
Spray a baking tray with non-stick cooking spray.
Place the fish parcels on the baking tray and bake at 200ºC for 15 mins.
Meanwhile, cook the rice in lightly salted boiling water until tender.
Add the chopped broccoli for the last 5 mins.
Slide the fish and juices onto 4 dinner plates. Garnish with fresh coriander.
Serve with the broccoli rice.
