Ingredients
2 x 400g (14oz) whole sea bream, scaled and gutted
1 mild red chilli, deseeded and finely sliced 1 tsp grated root ginger
6 spring onions, finely sliced on the diagonal
zest and juice of 1 lime
4 tbsp soy sauce or tamari 2 tbsp rice vinegar
1 tbsp chopped coriander
Directions
- Preheat the oven to 200°C/400°F/gas mark Cut out a large piece of baking paper, big enough to enclose both fish, and place it on a baking tray. Brush the paper lightly with oil before placing the fish side by side in the middle.
- Mix the chilli, ginger, spring onions and lime zest Stuff each fish with a little of this mixture, but spread most of it on top. Spoon the soy or tamari and rice vinegar over the fish and fold up the parcel of baking paper to enclose them.
- Pop the baking tray into the oven for 20 Check to see that the fish is cooked – the flesh should flake easily when pressed – and re-fold the parcel and cook for a further few minutes if necessary.
- When ready, open the parcel, drizzle the fish with a good squeeze of lime juice and scatter with coriander. Carefully transfer the fish to a large platter, so that you can fillet fish straight onto people’s plates at the table, spooning the delicious cooking liquor over the top.
Cook’s Notes
Gluten-free, wheat-free if you use tamari, dairy-free
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
Join Today!
JOIN NOW!First month free
Then £7.99 per month & free cancellation at any time
FREE health check
Find out your health score & see how healthy you are
Personal Health Plan
Detailed report, analysis & tailored action plan
Free Vitamin D3
With your first purchase at HOLFORDirect (suitable for vegans)
Save money
20% off all Patrick Holford supplements & events plus free delivery over £30
Exclusive Health support
Ask Patrick your questions, access to Low GL recipes & research updates
Comments
Join the Conversation on our Facebook Page