Jono & Jules do food & wine

This is really healthy and low-fat which is just what we like during the week. Serve with some steamed rice.

Steamed fish & pak choi parcels – to serve 4

• 4 plaice, haddock or other white fish fillets
• 2 pak choi, thickly sliced
• 4 scallions, shredded
• 1 red chilli, thinly sliced
• 3cm ginger, cut into matchsticks
• 2 tbsp reduced-salt soy sauce
• juice 1 lime
• 1 tsp sesame oil

Heat oven to 200C/180C fan/gas 6.

Put each fish fillet in the centre of a large piece of tinfoil. Top with the pak choi, scallions, chilli and ginger. Pull up the edges of the foil to make a dish to catch the sauce.

Mix the soy sauce, lime juice and 1 tbsp water and spoon over the fish. Carefully crimp the foil to enclose the fish making sure there are no gaps for the steam to escape.

Put the parcels on a baking tray and bake for 10-15 minutes or until the fish is cooked (depends how big your fillets are). Drizzle over a few drops of sesame oil before serving but go easy or you will overpower the delicate flavours.

Wine Suggestion: light and delicate with aromatic overtones and a little residual sugar instead of bone-dry is the key; try a New Zealand or just-off-dry German Riesling and you’ll have a delightful match.

(Original recipe from BBC Good Food)