Steamed fish and pak choi parcels

People are often put off from cooking fish because they are not sure how to cook it. This is a great dish for beginners as you don’t have to handle the fish too much and it won’t fall apart as your serve it! This is low-fat, full of flavour – perfect for tea tonight!

Serves 4

Ingredients

4 white fish fillets – cod, plaice or haddock 2 pak choi, washed and thickly sliced4 spring onions, cut into strips longways1 red chilli, de-seeded and thinly sliced3cm fresh ginger cut into matchsticks2 tbsp gluten-free soy sauceJuice and zest of 1 lime1 tbsp white wine vinegar

The fish in this dish gets steam-cooked which is a super-healthy way to cook

Method

• Pre-heat the oven to 200C

• Start by mixing together the reduced-salt soy sauce, lime juice, zest and the 1 tbsp of white wine

• Now place each fillet in the centre of a large square of doubled up foil. On top of each fish, place the pak choi, spring onions, chilli and ginger and then pull the sides of the foil up to make a ‘bowl’ for each fillet.

• Now spoon the liquid mixture over the fish, dividing it equally between all four

• Crimp the top of the foil to enclose the fish and make sure there are no gaps for the steam to escape

• Place the parcels on a baking sheet and bake for 10-15 mins until the fish is cooked through (this will depend on the thickness of your fish)

*Serve the parcels on a plate with a small side order of rice