Description
Cooking the fish in a pouch ensures moisture and infuses the flavour of the ginger, Lemon Grass & sping onion in the fish.
Ingredients
8 spring onions, sliced lengthways
1 carrot, julienned
1 stalk lemon grass, cut into strips
thumb-sized piece of fresh ginger, grated
3 Tbsp (45 ml) good-quality olive oil
Maldon salt
freshly milled black pepper
1.5 kg whole white-fleshed fish, filleted
1 lemon, thinly sliced
60 g salted butter
¼ C (60 ml) good-quality white wine
Instructions
Preheat the oven to 180 °C. Line a roasting dish with parchment paper, leaving enough paper overlapping to seal in the fish.
In a bowl, mix together the spring onions, carrot, lemon grass and ginger and toss with the olive oil. Season with salt and pepper and toss to combine. Keep to one side.
Place the fish on the parchment paper in the roasting dish and season to taste. Top with the ginger-and-vegetable mixture and place a few thin slices of fresh lemon on top. Place blobs of butter along the length of the fish.
Fold the parchment paper up around the edges and pour the wine over the fish. Now fold the edges in tightly to seal the package well so as to contain the steam. Bake for 15–20 minutes, depending on the thickness of the fish.
Serve by cutting the packet open and placing the fish in the parchment paper on a dish, retaining the juices.
