Fish en Papillote Steamed with Mediterranean Vegetables

SERVES
2-4 2-4
Fish en Papillote Steamed with Mediterranean Vegetables
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Roaster
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Cast Iron Roaster
Ingredients
Method

Ingredients

  • Zest from 2 limes
  • 3 limes - juiced
  • 4 garlic cloves - thinly sliced
  • 1 x 7cm (2 2/4 inch) piece fresh ginger - peeled and julienned
  • 1 medium red onion - halved and thinly sliced
  • 2 mild to medium-hot chillies - halved
  • 1 handful coriander leaves
  • 1 handful parsley
  • 1 lemon - sliced
  • 1 whole trout (approximately 1kg/ 2lb 4oz) - cleaned
  • 150g (5 ½oz) baby sweetcorn
  • 120g (4 ½oz) baby courgettes - diagonally sliced into 3cm chunks
  • 4 heads baby bok choy
  • Coarse salt and freshly ground black pepper
  • 4 tablespoons extra virgin olive oil
  • 8 sprigs fresh coriander - to garnish
  • Baking paper

  • Method

  • 1
    Preheat the oven to 200ºC / Fan 180°C / 400°F/ Gas Mark 6.
  • 2
    Mix the lime zest and juice, garlic, ginger, onion and chilli in a medium bowl.
  • 3
    Place the trout in the Le Creuset Signature Roaster and pour the lime mixture over the top of the fish. Stuff the coriander leaves, parsley and lemon slices into the cavity of the fish. Scatter the vegetables and bok choy over and around the fish. Season well and drizzle the olive oil over the vegetables and fish.
  • 4
    Fold baking paper over the fish, making small overlapping folds along the edges and sealing the edges inside the dish.
  • 5
    Roast for about 20 to 30 minutes until the parchment puffs up. Carefully remove the paper, making sure to avoid the escaping steam. Serve with the fresh coriander.