Wrap-and-Roast Sole
1
- Prep Time8 min
- Total Time8 min
- Makes2 servings
Ingredients
2 large sole or tilapia fillets
2 tsp soy sauce
1 tsp hot chili-garlic sauce
1/2 tsp chopped ginger
1/2 tsp dark sesame oil
1 green onion
Instructions
Preheat oven to 450F (230C). Place each piece of fish on a large piece of foil. In a bowl, stir soy with chili-garlic sauce, ginger and sesame oil. Smear over fish. Sprinkle with onion. Bring edges of foil together. Fold over and seal tightly to form a bundle. Place bundles, seam-side up, on a rimmed baking sheet.
Bake in centre of preheated oven 15 to 20 min, depending on thickness. If fish is 1/2 in. (1 cm) at its thickest point, begin checking at 8 min. Carefully open foil and insert tip of a sharp knife into centre of fish. If it feels warm it's done. If not, seal tightly and return to oven. Check every 5 min. Transfer fish to plates and pour juices overtop. Super with rice.
Nutrition (per serving)
Calories 165, Protein 31g, Carbohydrates 1g, Fat 5.2g, Sodium 344mg.
No matter what kind of fish you fancy, it stays super-moist baked in a foil packet. Our stir-together Asian baste adds lots of flavour to subtle fillets.
