Veg and fish parcels

Prep 0 h : 10 m
Cook 0 h : 15 m
Serves
6

Ingredients

  • 200g fresh asparagus

    250g green beans

    125g fresh sugar snap peas

    6x200g trout portions

    4 tsp fresh ginger, finely grated

    4 garlic cloves, chopped

    250ml non-alcoholic white wine

    80ml butter

    Lemon wedges, to serve


Method

  • Preheat the oven to 180ºC.

    Cut out 6 sheets of baking paper of 25x25cm each. Divide between 2 baking trays. Divide asparagus, beans and peas evenly and pack in the centre of each sheet. Place trout, skin side down, on top. Sprinkle ginger and garlic. Season with salt, pepper.

    Pick opposite sides of the paper up and bring together. Fold over 3 times – about 1cm – to close securely. Fold the 2 open sides closed, but before folding the last one, pour a little wine and some butter into each parcel.

    Bake 12-15 minutes or until the parcel is puffed out and the fish is cooked. Serve warm with lemon.