Prepare: 10 Minutes
Cook: 15 Minutes
4 x 175g skinless cod fillets
4 pak choi, thickly halved lengthways 3 cm piece root ginger, cut into matchsticks
1 red chilli, thinly sliced
4 spring onions, shredded
2 tbsp soy sauce
Juice of 1 lime
1 tsp sesame oil
Steamed jasmine rice
Preheat the oven to 200°C, gas mark 6. Place the pak choi in the centre of a large circle of baking parchment. Top with the fish fillets, spring onions, chilli and ginger then pull up the edges of the paper.
Mix together the soy sauce, lime juice and one tablespoon of water then spoon a little over each fillet. Crimp the edges of the paper to enclose the fish and make sure there are no gaps for the steam to escape.
Place the parcels on a baking sheet and bake for 10-15 minutes until the fish is cooked through. Open up the parcels and drizzle over a few drops of oil.
Serve with steamed jasmine rice.