Ginger & Garlic Steamed Fish en Papillote

This is a tasty, fresh and healthy way to prepare a medium sized whole fish or a large Fish Fillet.

Simply make a 'bed' of fresh thinly sliced vegetables on a baking tray lined with 1 large sheet of tin foil first and then a large sheet of greaseproof Paper.

I have used, fine green Beans, freshly shelled Peas, baby Carrots, Spring Onions and sliced Bok Choi.

Cut a few slashes into the flesh of the cleaned and scaled fish (I've got a Sea Bream today) and stuff these, as well as the cavity, with slithers of fresh Ginger and Garlic. Season with Salt and Pepper and add a knob of Butter or a drizzle of Olive Oil.

Now fold the Greaseproof Paper and Tinfoil into a parcel that will keep all the steam, flavour and  juices inside.

Place the whole tray into a 220C oven and bake for about 30-45 minutes depending on the size of the fish. A fish fillet would need only 20 minutes.

I have served my little Sea Bream with Nam Pla Prik, a Thai Dipping Sauce made with Fish Sauce, Lime and Chillies. But a simple squeeze of Lemon would be just as delicious.