Lemongrass, Ginger and Lime Butter Fish Parcels
4Serves
EasyDifficulty
15 MINSPreparation
20 MINSCooking
Aromatic butter infused with lemongrass, ginger, lime and coriander enhances this fish with the most fragrant flavour. Make a batch of the butter and freeze it for next time you need a boost of extra flavour!
Ingredients
1 bunch asparagus, trimmed and cut into lengths
3 baby bok choy, quartered
1 bunch broccolini, trimmed
4 x 150g white fish fillets
125g butter, softened
2 teaspoons finely chopped lemongrass
2 teaspoons finely grated ginger
1/2 teaspoon finely grated lime rind
2 teaspoons finely chopped fresh coriander
3 baby bok choy, quartered
1 bunch broccolini, trimmed
4 x 150g white fish fillets
125g butter, softened
2 teaspoons finely chopped lemongrass
2 teaspoons finely grated ginger
1/2 teaspoon finely grated lime rind
2 teaspoons finely chopped fresh coriander
Method
- Cut four large squares of foil or baking paper. Place vegetables in the centre of each square and top with a piece of fish.
- Combine butter, lemongrass, ginger, lime rind and coriander and spread evenly over fish.
- Fold up foil or baking paper to make a sealed parcel. Bake at 200°C for 15-20 minutes or until the fish and vegetables are cooked through. Serve immediately.