Exotic Thai Fish parcels with julienne vegetables and steamed baby potatoes
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 190.00 | g | Hake fish, fillet of |
| 10.00 | ml | KNORR Lemon Juice 6 x 2L |
| 5.00 | ml | ROBERTSONS Exotic Thai |
| 2.00 | pc | Onions, spring |
| 1.00 | pc | Carrots |
| 1.00 | pc | Baby marrow/courgettes ''Zucchini'' |
| 10.00 | ml | Lemon zest |
Preparation
1Cut 4 large square from the tin foil. Drizzle olive oil
And lemon juice on the foil. Sprinkle the exotic Thai over the 4 fish fillets
Place the fish in the centre of each tin foil square. Divide the vegetables into four portions and place on top of fish.
2Fold the tin foil over to seal.
3Place in the steamer for approximately 8 minutes or till your can easily tear the flakes apart.
4Place on the plate and serve with steamed poatoes seasoned with salt, pepper and topped with grated lemon zest.
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