Image: Brittany via Eating Bird Food

Ingredients:


  • 4 white fish fillets
  • 2 large zucchini (courgettes), julienned
  • 2 large carrots, julienned
  • 2 spring onions (scallions), finely chopped
  • 2 cm (¾ in) piece of fresh ginger, peeled and cut into batons
  • juice of 1 lime
  • 2 cloves garlic, finely sliced
  • 2 tablespoons fish sauce
  • 1 teaspoon sesame oil
  • ½ long red chilli, seeded and finely sliced
  • freshly ground black pepper, to taste

Directions

  1. Preheat the oven to 200°C (400°F).
  2. Set out four pieces of baking paper on a flat surface and place a piece of fish in the middle of each one.
  3. In a bowl, combine the zucchini, carrot and spring onion and place equal quantities of the mixed vegetables on top of each piece of fish.
  4. In a small bowl, combine the ginger, lime juice, garlic, fish sauce, sesame oil, chilli and pepper, and evenly divide the mixture over each fish parcel.
  5. Close the parcels by folding over the baking paper, making sure the edges are sealed, and bake for 10-15 minutes or until the fish is cooked through.
  6. Serve on a bed of steamed vegetables, such as bok choy or cauliflower and broccoli florets.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.