After a long weekend in Devon where we ate lots of cream and carbs we are back on the health kick. I love gurnard as it is a cheap fish and can be really meaty which makes it more filling. Baking fish en papillote works so well with asian flavours and the flavour of the sauce is so tasty as it keeps the fish juices in. The ginger and garlic also steam which makes them nice and tender and they really pop in your mouth with flavour. To keep it extremely low fat we had it with simply steamed baby pak choi. This is perfect for a mid-week dinner or the 5:2 diet for your low calorie evening.
Ingredients (serves 2)
For the fish
- 1 gurnard fish, filleted (my fishmonger did mine)
- 2 garlic cloves, peeled and roughly chopped
- inch piece of fresh ginger, peeled and sliced into matchsticks
- 1 tsp chilli flakes
- 2 tbsp of fresh thyme, chopped
- 200ml fish or chicken stock
- 2 tbsp soy sauce
- 1 tbsp kecap manis, optional
For the baby pak choi
- 1 pack baby pak choi (90g), roughly chopped
- 100 ml water
- Pre heat oven to 200 degrees (fan)
- In a jug add the fish stock, soy sauce and kecap manis (if using).
- Place 2 sheets of foil (large enough to seal all edges I did 2 sides the same size so it can be folded over.) Add the gurnard fillets into each square. Share the ginger, garlic, thyme and chilli flakes over each fillet. Add 100ml of the stock mixture to each package (make sure you form a lip so it doesn’t run out. Fold over the extra side of foil and seal the edges by folding over the foil in a scrunching motion. Bake in the oven for 15-20 minutes depending on the thickness of your fillet.
- While the fish is baking heat a wok or frying pan over a high heat. Add onto a serving plate the chopped pak choi and tip in the water, stir fry until the water has evaporated and the choi has softened.
- To serve, carefully lift the cooked fish fillet onto a serving plate and tip over the cooking juices, add the pak choi and enjoy.