1 fresh long red chilli
500g gai lan (chinese broccoli), trimmed, cut into 5cm
500g baby buk choy, halved cut into 3 cm lengths
75g snow peas, trimmed
2 x 200g firm white fish fillets
2 tablespoons tamari
2 tablespoons cold-pressed extra-virgin coconut oil
1 clove garlic, crushed
1cm piece fresh ginger, grated
2 teaspoons raw honey
1 tablespoon finely chopped fresh coriander leaves
1⁄3 cup loosely packed fresh coriander (cilantro) leaves
1 lime, cut into wedges
1.Preheat oven to 200°C/400°F.
2.Finely chop half the chilli; thinly slice remaining chilli.
3.Place two 30cm squares baking paper on a board. Divide gai lan, buk choy and snow peas between squares of paper. Place fish on top of vegetables.
4.Whisk tamari, oil, garlic, ginger, honey, chopped coriander and chopped chilli in a small bowl until combined. Drizzle tamari mixture over fish. Gather corners of baking paper together above fish; twist to enclose securely.
5.Place parcels on oven tray; bake about 15 minutes or until cooked as desired.
6.Serve bundles open on serving plates; sprinkle with sliced chilli and coriander leaves. Serve with lime wedges.
prep + cook time 35 minutes
nutritional count per serving protein (59.8g), carbohydrate (13.5g), total
About Lorna Jane
Active living advocate, business entrepreneur, fashion designer and author:
Lorna Jane Clarkson is the founder of multi-award-winning activewear label, Lorna Jane. She is now celebrated as an icon of Australian fashion design and renowned for her Active Living philosophy.