Name: Lemongrass, Ginger and Lime Butter Fish Parcels
Prep time: 15 min
Cook time: 20 min
Ingredients: 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

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

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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.

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.

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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