clean fish and pat dry.
make 3 diagonal scores in flesh of each side.
cut 2 large squares of foil and lightly mist with oil.
place 1 Chinese cabbage leaf on each square of foil and top with vegetables.
Place fish on top.
Mix fresh herbs, ginger, garlic, paprika, anise, spring onion and orange soda together in a small pan and heat very gently.
once warm use mixture to stuff fish, drizzling any remaining liquid over the top.
arrange lemon slices over fish and sprinkle sparingly with fish sauce & vinegar if desired.
seal foil packages and bake in 220C oven for 25min.
Place couscous ingredients in a small pan, cover with water, and bring to the boil, stirring constantly.
Cover, and leave to stand for 5 minutes.
Open up foil packets, discard lemon slices and place fish under a hot grill to crisp the skin, basting with any excess juices.
serve the fish a-top the couscous with roasted garlic and a crisp salad for a real taste explosion!
Ingredients:
2 whole tilapia fillets (approx 300g each) or 2 whole dorada (approx 300g each) or 2 whole bream (approx 300g each) or 2 whole trout ( approx 300g each)
1 tablespoon fresh coriander, roughly chopped
1 tablespoon fresh parsley, roughly chopped
1 inch fresh ginger, chopped finely
1 -2 garlic cloves, finely chopped
1/2 oranges, zest of
1 teaspoon paprika
1/2 teaspoon ground aniseed
100 ml diet orange soda ( eg. diet tango)
1/2 lemons, sliced
1 cup sliced mushrooms
1 cup broccoli florets
1 small onions, shiced into rings
2 leaves Chinese cabbage
fish sauce (optional)
rice vinegar (optional)
75 g couscous
1/2 teaspoon dried tarragon
1/2 tablespoon lemon juice
Steps/Methods:
clean fish and pat dry.
make 3 diagonal scores in flesh of each side.
cut 2 large squares of foil and lightly mist with oil.
place 1 Chinese cabbage leaf on each square of foil and top with vegetables.
Place fish on top.
Mix fresh herbs, ginger, garlic, paprika, anise, spring onion and orange soda together in a small pan and heat very gently.
once warm use mixture to stuff fish, drizzling any remaining liquid over the top.
arrange lemon slices over fish and sprinkle sparingly with fish sauce & vinegar if desired.
seal foil packages and bake in 220C oven for 25min.
Place couscous ingredients in a small pan, cover with water, and bring to the boil, stirring constantly.
Cover, and leave to stand for 5 minutes.
Open up foil packets, discard lemon slices and place fish under a hot grill to crisp the skin, basting with any excess juices.
serve the fish a-top the couscous with roasted garlic and a crisp salad for a real taste explosion!
