Cooking fish in parchment keeps the nutrients locked in and avoids using too much oil. Fragrant Thai herbs plus lime and chilli really elevate this simple dish.
Ingreadient :
- 1 slice/s small leek, finely sliced
- 1 pack Essential Hake Fillet
- 1 Cooks Ingredients Frozen Thai Green Herb Portion
- 1 unwaxed lime, zest of all, 2 slices, juice of rest
- 1 slice/s small Thai red chilli, finely sliced (deseeded, if liked)
- 1 tsp Vegetable oil
- 1 tsp soy sauce
- Few drops fish sauce
- 75g Essential Easy Cook Long Grain Rice
Direction :
- Preheat the oven to 190ºC, gas mark 5. Lay a large rectangle of baking parchment on the worktop. Put the leek slices in a small pile on one side of the parchment and sit the hake on top. Season, then add the Thai green herb portion, lime slices, ½ the chilli, plus the oil, soy and fish sauce. Fold the parchment over, crumpling the edges to seal them. Put on a baking tray and bake for 16-18 minutes, until the fish is cooked through and opaque.
- Meanwhile, cook the rice according to the pack instructions. Stir the remaining chilli, the lime zest and some lime juice through the rice; season. Serve alongside the fish and vegetables from the parchment parcel, squeezing the remaining lime over the fish.
