spicy citrus white fish parcels
| 500 g | White fish fillets, skinned and boned |
| 60 g | Carrot, cut into matchsticks |
| 60 g | Courgette, cut into matchsticks |
| 60 g | Baby asparagus spears, trimmed |
| 4 | Spring onions, chopped |
| 2 tbsp | Chopped parsley |
| 2 tsp | Soy sause |
| 1 | Lemon, grated zest and juice |
| Black pepper | |
| 300 g | Boiled new potatoes |
| Preheat the oven to 200°C |
| Put each fish fillet in the center of a large square of tin foil. Pile the carrot, courgette and asparagus on top and sprinkle over the spring onions and parsley. Drizzle with soy sauce and add the lemon zest and juice. Grind some black pepper over everything |
| Fold the foil over the fillings and seal the edges securely to make two parcels |
| Place them on a baking tray and bake in the preheated oven for about 15 mins, until the fish is cooked through and the vegetables are tender |
| Transfer the fish and vegetables to two warm serving plates and serve immediately with the boiled new potatoes |