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If you’re stuck for a dinner option that’s easy but still ticks all your protein, vegetable and healthy fats boxes, you can’t go past this recipe for baked white fish bursting with Asian flavors. Throw some extra steamed greens on the side to really bulk up the vege content.

Tip: When you fold up your fish parcels, make sure they are tightly sealed at the edges, this will ensure the flavors of the herbs and spices really infuse into the fish. You can use any white fish for this recipe so get creative with whatever’s on special. Remember with fish, fresh from your local fish market is always best!


4 Fresh Fish fillets (we used Gurnard)

2 Bok Choy 

3 cm piece of Ginger, thinly sliced

2 Spring Onion, thinly sliced

1 Fresh Red Chilli, thinly sliced

2 Tbsp Tamari

1 Tbsp Sesame Oil

2 Fresh Limes, plus extra to serve


Pre-heat the oven to 180 deg C (350 deg F).  Tear off 4 sheets of baking paper, large enough to hold the ingredients.  

In each piece of paper place a piece of fish, then layer the bok choy over the top.  Divide the ginger, chilli, and spring onion between the parcels, and drizzle each parcel with the Tamari, sesame oil and finally a squeeze of fresh lime juice.

Carefully fold up each parcel, and bake in the oven for approximately 10 - 15 minutes.

Serve with steamed greens or a salad, and extra lime wedges.

Serves 4

Recipe and image courtesy of

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