Warming oriental fish
by Charlotte watts
4 thick cod or haddock fillets, each about 200g/7oz
1 clove garlic, thinly sliced
4 thin slices fresh ginger, peeled and cut into matchsticks
4 baby leeks, cut into thin strips
2 carrots, cut into thin strips
1/2 red pepper, seeded and cut into thin strips
4 tbsp lemon juice
2 tsp tamari soy sauce
2 tbsp fresh apple juice
1 tsp sesame oil
¼ teaspoon Chinese five spice
fresh coriander, to garnish
salt and black pepper
- Preheat the oven to 200°C/400°F/ Gas 6. Place each fish fillet on a piece of foil or baking parchment, enough to completely encase it. Arrange the garlic, ginger, leeks, carrots and pepper on top of each piece of fish.
- Mix together the lemon juice, tamari, apple juice, Chinese five spice and sesame oil, then spoon the mixture over the fish. Season to taste, then fold the foil or paper to make a loose parcel.
- Put the parcels on a baking sheet and bake for 15–20 minutes, depending on the thickness of the fillets, until the fish is cooked. Carefully open each parcel and transfer the fish and its toppings to 4 plates. Garnish with coriander before serving.