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
- 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.
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.