Fish Packets with Lime
|Saturated Fat Acids||1.9 g|
|Sugar added||3 g|
|Bread exchange unit||0.5|
fresh Trout fillets (such as salmon trout; each about 120 grams)
- 6 tablespoons
- 3 tablespoons
- 6 sprigs
Rinse fish and pat dry. Cut out 4 squares of parchment paper (about 40 x 40 cm) (approximately 16 x 16 inches). Place 2 fish fillets side-by-side on each square.
Form the parchment squares into packets with an opening at the top. Tie the ends with kitchen twine and place the packets on a baking sheet.
Rinse limes in hot water, wipe dry and finely grate the zest. Cut 2 limes into thin slices and squeeze out juice from the 3rd lime into a small bowl.
Add the lime zest, chili sauce and soy sauce to the lime juice and season with pepper. Coat the fish with the lime zest-sauce mixture and cover with slices of lime. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F), on the middle rack, until fish is cooked through, about 15 minutes.
Meanwhile, rinse cilantro, shake dry and pluck leaves. Remove packets from the oven, sprinkle cilantro over the fillets and serve immediately.