Baked miso fish parcels

For an effortless and flavoursome weeknight meal, bake your fish in the oven with a homemade soy, miso and ginger infused paste.

• 1/4 cup (60ml) miso paste
• 1 tablespoon mirin seasoning
• 1 tablespoon salt-reduced soy sauce
• 2 teaspoons sesame oil
• 1 carrot, cut into matchsticks
• 4cm-piece ginger, cut into matchsticks
• 4 spring onions, cut into matchsticks
• 500g skinless white firm fish fillets (such as hoki or pink ling)

Energy 803kJ	Fat saturated 1.00g
Fat Total 5.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 7.00g	Dietary Fibre 1.00g
Protein 28.00g	Cholesterol mg
Sodium 942.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200C. Combine the miso paste, mirin seasoning, soy sauce and oil in a small bowl. Combine the carrot, ginger and three-quarters of the spring onion in a bowl.

2. Step 2

   Cut four 30cm squares from baking paper. Place on a clean work surface. Top with half the carrot mixture. Top with fish and remaining carrot mixture. Drizzle with miso mixture.

3. Step 3

   Bring 2 long sides of the paper to the centre and fold over twice to seal. Roll up ends to enclose. Place on a baking tray. Bake for 12-15 mins or until fish is just cooked through. Set aside for 2 mins. Serve with remaining spring onion.

Serve with steamed jasmine rice and baby pak choy.