White fish is the perfect canvas for a flavourful sauce - and this chimichurri certainly packs a fresh flavour hit! It's really simple to put together, too.
Preheat oven to 180 degrees Celsius.
Combine all of the chimichurri sauce ingredients into processor and slowly add the water until you reach the desired consistency.
Place the fish on a large piece of baking paper and squeeze the juice of half a lemon on top of the fish, add salt, pepper, chopped garlic, chopped ginger and the rest of the lemon (sliced). Add ¼ of the chimichurri sauce, and wrap paper around the fish, tucking in the edges. Bake for 20 minutes.
Trim and steam the bok choy for 1 minute over boiling water.
Remove fish from the oven and let sit for a further 10 minutes still wrapped. Then place on plate with the steamed bok choy and the rest of the chimichurri sauce. Serve with extra salt and pepper and lemon wedge (optional).
Ingredients
Directions
Preheat oven to 180 degrees Celsius.
Combine all of the chimichurri sauce ingredients into processor and slowly add the water until you reach the desired consistency.
Place the fish on a large piece of baking paper and squeeze the juice of half a lemon on top of the fish, add salt, pepper, chopped garlic, chopped ginger and the rest of the lemon (sliced). Add ¼ of the chimichurri sauce, and wrap paper around the fish, tucking in the edges. Bake for 20 minutes.
Trim and steam the bok choy for 1 minute over boiling water.
Remove fish from the oven and let sit for a further 10 minutes still wrapped. Then place on plate with the steamed bok choy and the rest of the chimichurri sauce. Serve with extra salt and pepper and lemon wedge (optional).
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