2 tablespoon soy sauce
2 tablespoon honey
1 tablespoon sweet chilli sauce
2 green onions, thinly sliced diagonally
200g snow peas, trimmed, shredded
2 carrot, peeled, shredded
4 thick (about 200g each) white-fleshed fish fillets (such as blue eye or ling)
Dressed green salad to serve
1. Preheat oven to 200/180 degrees fan forced. Cut four 30cm-square pieces of non-stick baking paper. Combine soy, honey and sweet chilli in a bowl. Combine green onions, snow peas and carrot in a bowl.
2. Place 1 fillet, skin side down, in centre of 1 piece baking paper. Drizzle with one-quarter soy mixture. Season with salt and pepper. Top with one-quarter vegetables. Repeat with remaining fish, paper, soy mixture and vegetables. Fold paper edges and turn upwards to seal (so juices don’t run out) to form a parcel.
3. Place parcels onto a baking tray. Bale 12-15 minutes or until fish is just cooked through. Serve with salad.