Lemon ginger hapuka and vegetables in parchment recipe
Time: 25 minutes
1 ½ Tbsp unsalted butter, softened
1 Tsp grated lemon rind
1 Tbsp fresh lemon juice
3.5 cm knob of fresh ginger, finely chopped
2 x 200 g Hapuka fillets (about 2.5 cm thick), pat dry
1/4 Tsp salt
1/8 Tsp black pepper
1/4 cup julienne-cut leeks
1/4 cup julienne-cut red capsicum
1/4 cup julienne-cut carrot
1/4 cup julienne-cut green beans
1. Preheat oven to 230° C.
2. Combine butter, lemon rind, lemon juice and ginger in a small bowl; stir until blended.
3. Cut 2 x 40cm pieces of parchment/greaseproof paper. Season both sides of fillet with salt and pepper then place one fillet in the centre of each piece of parchment. Top each fillet with half the vegetables and half the butter mixture. To fold parchment - bring both edges together (above the fish) and starting at the top make several small folds, working your way down to the fish. Fold the 2 open edges the same way – small folds from the outer edge towards the fish so that you have a well-sealed packet. Place packets on a baking tray. Bake at 230° C for 15 minutes. Place on plates; cut open. Serve immediately.
We served this with baby baked potatoes. Also great on rice. Try this with recipe with salmon.
For a slightly different flavour, substitute the ginger for 1 teaspoon chopped fresh dill.
source: data archive