Cooking fish in parchment keeps the nutrients locked in and avoids using too much oil. Fragrant Thai herbs plus lime and chilli really elevate this simple dish.
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Preheat the oven to 190ºC, gas mark 5. Lay a large rectangle of baking parchment on the worktop. Put the leek slices in a small pile on one side of the parchment and sit the hake on top. Season, then add the Thai green herb portion, lime slices, ½ the chilli, plus the oil, soy and fish sauce. Fold the parchment over, crumpling the edges to seal them. Put on a baking tray and bake for 16-18 minutes, until the fish is cooked through and opaque.
Meanwhile, cook the rice according to the pack instructions. Stir the remaining chilli, the lime zest and some lime juice through the rice; season. Serve alongside the fish and vegetables from the parchment parcel, squeezing the remaining lime over the fish.
SIMPLE SWAPS
Jasmine or basmati rice would also work here, as would another white fish or salmon. Not a fan of chilli? Add a few matchsticks of freshly chopped ginger instead.
Typical values per serving when made using specific products in recipe
Energy | 1,708kJ/ 404kcals |
|---|---|
Fat | 6.4g |
Saturated Fat | 0.7g |
Carbohydrates | 57g |
Sugars | 5g |
Fibre | 5.5g |
Protein | 26g |
Salt | 1.6g |
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