Lemongrass, Ginger and Lime Butter Fish Parcels

Lemongrass, Ginger and Lime Butter Fish Parcels

Prep: 15

Cook: 20

Serves: 4

Difficulty:

Cuisine:

Saved:

653

Recipe by: The Dairy Kitchen

An easy way to enjoy more seafood in your daily diet. These fish parcels are the quickest, easiest weeknight dinner ever!

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Lemongrass, Ginger and Lime Butter Fish Parcels

Ingredients:

Lemongrass, Ginger and Lime Butter Fish Parcels

1 bunch asparagus, trimmed and cut into lengths

3 baby bok choy, quartered

1 bunch broccolini, trimmed

4 x 150g white fish fillets

125g Australian butter, softened

2 teaspoons finely chopped lemongrass

2 teaspoons finely grated ginger

1/2 teaspoon finely grated lime rind

2 teaspoons finely chopped fresh coriander

Method:

Lemongrass, Ginger and Lime Butter Fish Parcels

Cut four large squares of foil or baking paper. Place vegetables in the centre of each square and top with a piece of fish.
Combine butter, lemongrass, ginger, lime rind and coriander and spread evenly over fish.
Fold up foil or baking paper to make a sealed parcel. Bake at 200°C for 15-20 minutes or until the fish and vegetables are cooked through. Serve immediately.

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