Baked Fish And Thai Vegetable Parcels

dale!'s Note:

Healthy tasty fish and vegetables with thai flavours!

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 red onion , sliced
• 4 tablespoons red curry paste (or to taste)
• 2 carrots , cut into strips
• 1 cup baby corn
• 1 cup snow peas , trimmed and cut in half
• 1 cup asian mushroom (optional)
• 1 red capsicum , sliced
• ½ cup coriander leaves
• 4 tablespoons lime juice
• 4 red snapper fillets (or similar fish)
• salt and pepper (optional)

Directions:

1. Preheat oven to 180°C.
2. Heat a wok over a high heat.
3. Add the olive oil, onion and carrots.
4. Stir through the curry paste and toss in remaining vegetables.
5. Cook for 2- 3 minutes until vegetables begin to soften.
6. Lay out 4 double pieces of foil, each about 25cm.
7. Place a quarter of the vegetables into the centre of each square, discarding most of the juices from the wok (if there are any).
8. Top each with a piece of fish, drizzle on the lime juice (one tablespoon per pack) and lightly season with salt and pepper.
9. Fold and seal tightly.
10. Place on a baking tray (or on a BBQ with a lid) and bake for 10- 15 minutes (depending on the thickness of the fish) or until fish is just cooked through.
11. Serve with fresh coriander leaves and steamed jasmine rice.