Baked Fish And Thai Vegetable Parcels

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 red onion, sliced
• 4 tablespoons red curry paste (or to taste)
• 2 carrots, cut into strips
• 1 cup baby corn
• 1 cup snow peas, trimmed and cut in half
• 1 cup asian mushroom (optional)
• 1 red capsicum, sliced
• 1/2 cup coriander leaves
• 4 tablespoons lime juice
• 4 red snapper fillets (or similar fish)
• salt and pepper (optional)

Recipe

• 1 preheat oven to 180°c.
• 2 heat a wok over a high heat.
• 3 add the olive oil, onion and carrots.
• 4 stir through the curry paste and toss in remaining vegetables.
• 5 cook for 2- 3 minutes until vegetables begin to soften.
• 6 lay out 4 double pieces of foil, each about 25cm.
• 7 place a quarter of the vegetables into the centre of each square, discarding most of the juices from the wok (if there are any).
• 8 top each with a piece of fish, drizzle on the lime juice (one tablespoon per pack) and lightly season with salt and pepper.
• 9 fold and seal tightly.
• 10 place on a baking tray (or on a bbq with a lid) and bake for 10- 15 minutes (depending on the thickness of the fish) or until fish is just cooked through.
• 11 serve with fresh coriander leaves and steamed jasmine rice.