Ingredients
- Handful of mussels
- 400g John Dory fillet, cleaned
- 1 stick of lemon grass, cut into 3 pieces
- 1 large red chilli, sliced
- 5 lime leaves, fresh or dried
- 50ml white wine
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp olive oil
- 1/2 lime, juice and zest
- Wash the mussels under cold running water, discarding any open ones that don’t close when gently tapped or squeezed and removing the fibrous beard from between the shells.
- Preheat the oven to 200 degrees.
- Cut the John Dory into portions of roughly 80g each. Place a sheet of tinfoil on the countertop, and a sheet of parchment paper on top of it. Arrange the John Dory pieces in the centre of the parchment paper, then lift the tinfoil and parchment into a deep ovenproof tray or dish.
- Add the lemon grass pieces, sliced chilli and lime leaves to the fish, then drizzle over the white wine, soy sauce, fish sauce, olive oil and a pinch of sea salt. Make a pouch out of the parchment paper, sealing in all the liquid, and tie it together with butcher’s twine.
- Place into the oven and bake at 200 degrees for 15 minutes. Remove from the oven and untie the twine. Open the pouch and finish the fish with some lime zest and lime juice before serving.
