4 x 6oz. fillets blue eye, skin on
2 oz.melted butter
3 spring onions (scallions), finely sliced
1 thumbnail sized knob fresh ginger, finely chopped
2 plump cloves garlic, finely chopped
1 tsp. vietnamese (hot) mint, finely chopped
juice of 2 med. limes (lemon will do)
4 tsp. good white wine
sea salt and cracked pepper to taste
4 sheets aluminium (aluminum) foil to encase fillets

Lay sheets of foil on bench, curling edges up slightly to contain liquids. Brush centre generously with butter. Score skin of fillets twice with sharp knife to avoid curling and place in centre of foil sheets. Pour white wine and lime juice over fillets then combine garlic, ginger and mint and sprinkle evenly over each fillet. Sprinkle spring onions (scallions) over fish and season to taste with salt and pepper. Lift sides of foil up and fold down to top of fish. Lift ends up and fold over top. It is very important that fish is completely sealed so that no steam escapes during cooking.

Place on baking tray, being careful not to pierce foil and bake in hot oven at 200°C (392°F) for 14 minutes.

Remove from oven, allow to rest for 4-5 mins. and serve. When serving either place foil package on plate or carefully open, place fish on plate and pour juices over top. Serve with buttered green beans and jacket potato or salad of your choice.

Submitted by: chefdave