Ingredients:
- 2 white fish fillets (sea bass or snapper, about 150g each)
- 2 stalks lemongrass, bruised and chopped
- 4 kaffir lime leaves, torn
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon honey
- 1 small chili, sliced (optional)
- 1 cup julienned vegetables (carrot, zucchini, bell pepper)
- Parchment paper for wrapping
Instructions:
- Preheat oven to 400°F (200°C).
- Cut two large sheets of parchment paper.
- Place each fish fillet on a sheet of parchment.
- Mix lemongrass, lime leaves, cilantro, lime juice, fish sauce, and honey in a bowl.
- Pour half the mixture over each fillet.
- Divide julienned vegetables between parcels, placing on top of fish.
- Fold parchment paper to seal parcels tightly.
- Place on a baking sheet and bake for 12-15 minutes.
- Serve parcels directly on plates, opening at the table to release the aromatic steam.