fish parcels

Make a parcel from baking parchment and let your fish steam to perfection while infusing with garlic, ginger, chilli and lime

Sea bass en papillote with Thai flavours

seabass, scaled and gutted

potatoes,

salted butter

lemongrassstalks

chunk fresh ginger

garlic

red chillies, finely chopped

Heat oven to 180C/160 fan/gas 4. To prepare the stuffing mixture, bash the lemongrass with the blunt side of your knife to bruise it, then slice it into thin rings. Finely slice the ginger (across the grain) &ndash; you can leave the peel on. Squash the unpeeled garlic cloves to release their aroma. Put all the stuffing ingredients into a bowl and mix together.

Take a piece of baking parchment about 50cm in length and place the 2 sea bass across its width. Fill the stomach cavities with &frac34; of the stuffing mixture, scattering the rest over the fish, then season. Fold the sides of the parchment over the heads and tails of the fish, then roll it into a parcel. This can now be stored in the fridge for a few hrs, if you like. When ready to cook, place on a tray in the oven and bake for 20-25 mins, until the flesh flakes off the bone.

While the fish bakes, put the new potatoes in cold water and bring to the boil. Once cooked, drain well, slice in half and return to the pan with a knob of butter.

Arrange the new potatoes and sea bass on the plate, still in the parcel, if you like, and sprinkled with the coriander leaves.

These easy steamed fish parcels with Japanese seasoning are an ideal way to get kids in the kitchen

Teriyaki salmon parcels

tbsp low-salt soy sauce

tbsp clear honey

garlic clove, finely chopped

mirin (optional)

sunflower oil

long-stem broccoli

salmon fillets

ginger,

sesame oil (optional)

spring onions, toasted sesame seeds

KIDS: The writing in bold is for you. ADULTS: The rest is for you. Make the sauce and marinade. In a small bowl, whisk together the soy, honey, garlic and mirin and set aside.

Cut out some squares of foil. Using scissors, cut out 4 squares of foil, each about 30cm square. Brush each piece of foil with a little oil and bring the edges of the foil up a little.

Fill your parcels. Place a couple of broccoli stems on each one, then sit a salmon fillet on top and scatter over the ginger.

Spoon over the sauce. Spoon the sauce over each salmon fillet and drizzle with a little sesame oil, if you like.

Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet. Can be prepared up to 1 day ahead.

Cook the parcels. Heat oven to 200C/180C fan/gas 6. Get your child to place the parcels in the oven for 15-20 mins, but ensure an adult removes them, then leave to stand for a few mins. Serve each parcel on a plate and let each person open it themselves. Serve with spring onions and sesame seeds for scattering over, and some rice on the side.

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Sea bass en papillote with Thai fla...

Teriyaki salmon parcels

Top 2 fish parcels recipes from across the web

The most viewed fish parcels recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sea bass en papillote with Thai fla...

Teriyaki salmon parcels

The most viewed fish parcels recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine