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20.6p/10gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Put the lemongrass paste, sesame oil, soy and lime juice in a small bowl and whisk together to make the dressing.
Cut 2 x 30cm squares of foil or baking parchment. Put 1 on a baking tray and arrange the broccoli in a single layer. Sit the hake fillet on top and layer the lime slices over the fish. Scatter over the chilli and the white salad onion slices, then drizzle with the dressing.
Top with the other parchment (or foil) sheet, scrunching the edges together to seal the parcel. Bake for 16-18 minutes, until the fish is cooked through and opaque. Meanwhile, cook the rice according to pack instructions. Scatter the green salad onion slices and sesame seeds (if using) over the fish, then serve with the rice.
Next time, try swapping the hake for another type of fish – salmon, cod or trout would all work well, but bear in mind that cooking times may vary.
Typical values per serving when made using specific products in recipe
Energy | 1,871kJ/ 445kcals |
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Fat | 16g |
Saturated Fat | 2.5g |
Carbohydrates | 45g |
Sugars | 6.1g |
Fibre | 5.1g |
Protein | 26g |
Salt | 2.3g |
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