Fish Lime Packets

Ingredients

• 960 g fresh trout fillets (e.g., brown trout; 8 fillets)
• 3 limes
• 6 tbsp chili sauce
• 3 tbsp Soy sauce
• Pepper
• 6 stems coriander

Instructions

1. 1.

   Wash and pat dry the fish fillets. Cut four squares of parchment paper, each 40 x 40 cm. Place two fillets side by side on each square.

2. 2.

   Fold the paper loosely into four open packets at the top. Tie the ends with kitchen twine and place the packets on a baking tray.

3. 3.

   Rinse limes hot, dry them, and finely grate the zest. Slice two limes thinly, juice the third lime and pour the juice into a small bowl.

4. 4.

   Stir lime zest, chili sauce, soy sauce, and pepper into the lime juice. Brush the mixture over the trout fillets and top with lime slices. Bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2‑3) on the middle rack for about 15 minutes.

5. 5.

   Meanwhile wash coriander, shake dry, and pluck the leaves. Remove the packets from the oven, sprinkle coriander over the fillets, and serve.