Lachy Strachan’s recipe for BBQ baked fish with greens, red chilli & coriander

Lachy Strachan’s recipe for BBQ baked fish with greens, red chilli & coriander

The weather is warming up and what a perfect time for a healthy, light yet delicious meal cooked on the BBQ. I don’t know about you but I love fish but hate cooking it inside due to the smell. This recipe shows you how easy it is to cook outside on the BBQ. This is perfect for an easy weeknight dinner.

Instructions

1. Preheat BBQ for indirect heat to 180-200 degrees Celcius. Grab a large roasting dish, lay the bottom with baking paper leaving enough to come up the sides.
2. Lay out the bok choy & snow peas in the pan. Place this fish on top of the greens across the middle of the baking dish. Spread the marinade over the fish and greens. Place another sheet of baking paper over the top to cover the fish & greens.
3. Place the baking dish in the BBQ in the indirect baking zone and cook for 10 minutes. After 10 minutes remove the top layer of baking paper & cook for another 10 minutes. Cut your lime in half & place onto cooking grills for last few minutes.
4. Remove from the BBQ, serve the fish and greens with your rice of choice. Scatter over the red chilli, spring onion, coriander leaves & serve with a squeeze of your grilled lime

Ingredients

• 750g white firm fish (eg. Rockling, snapper, ling)
• 2 Bunches bok choy, washed & left in whole leaves
• 2 Cups snow pea

Marinade

• 3 Tablespoons soy sauce
• 1 Teaspoon seasame oil
• 3 Tablespoons olive oil
• 1 Garlic clove finely chopped
• 3cm piece ginger finely chopped
• 1 ½ Tablesoons honey
• ‘½ red chilli sliced
• ¼ cup coriander leaves

To Serve

• ½ Red chilli sliced
• 3 Spring onions sliced
• ¼ Cup coriander leaves
• Lime wedges