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. ---------------------------------------------------------------------------
Nutrition
Ingredients
