Makes 2

Hands-on time: 10 minutes

Hands-off time: 20 minutes

INGREDIENTS

2 cups frozen vegetables, of choice

4 pieces Sea Harvest Medallions

2 tbsp vegetable oil

½ tsp each, salt & pepper, to season

½ cup sweet & sour sauce

1 small lemon, cut into 4 wedges

Serving Suggestion:

Spring onion, sliced

METHOD

1. Preheat the oven to 180ºC on fan-assist.

2. Cut two sheets of baking paper, each 60cm long. Fold both pieces in half, then open them out.

3. Assemble the dish on one side of the folded baking paper by adding 1 cup of frozen vegetables and 2 pieces of Sea Harvest Medallions. Drizzle 1 tablespoon of oil, sprinkle ¼ tsp each of salt & pepper, and pour ¼ cup of sweet & sour sauce over the fish. Add 2 lemon wedges to the dish. Fold the other half of the baking paper over and pinch the paper together by folding it over itself along the edges ensuring it’s secure. Repeat this step for the second portion of the dish.

4. Place both bags onto a large baking tray. Use a sharp knife to make 3 incisions in the baking paper to allow extra steam to escape.

5. Bake for 20 minutes until cooked and tender.

6. Transfer the bags directly onto 2 large plates. Use a pair of scissors to cut down the centre to open each bag.

7. Serve in the bag, squeeze the cooked lemon wedges over the fish, garnish with freshly sliced spring onion and ENJOY!