Jamie Oliver

Asian-style seafood parcels

With a zingy, fresh marinade

Asian-style seafood parcels

Serves 4
Cooks In45 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    300
    15%
  • Fat
    6.6g
    9%
  • Saturates
    1.9g
    10%
  • Protein
    33.4g
    74%
  • Carbs
    26.3g
    10%
  • Sugars
    3g
    3%
  • Salt
    1.1g
    18%
  • Fibre
    1.8g
    -

Of an adult's reference intake

Jamie & Jimmy's Friday Night Feast
Recipe From

Jamie & Jimmy's Friday Night Feast

By Jamie Oliver
Tap For Method

Ingredients

  • 2 fillets of bream, , scaled and pinboned, skin on, from sustainable sources
  • 4 scallops , cleaned, roes attached, from sustainable sources
  • 4 large raw shell-on king prawns, , from sustainable sources
  • 150 g mussels, , from sustainable sources
  • 150 g clams, , from sustainable sources
  • 2 bok choi
  • 1 handful sugar snap peas
  • 100 g purple sprouting broccoli
  • 100 g choy sum
  • 1 large free-range egg
  • 300 g basmati rice
  • 1 tablespoon coconut cream
  • 1 fresh red chilli
  • 1 lime
  • MARINADE
  • 1 stick lemongrass
  • 3 fresh lime leaves
  • 1 fresh red chilli
  • 2 cloves garlic
  • 5 cm piece of garlic
  • ½ bunch fresh coriander
  • 1 teaspoon fish sauce
  • 1 tablespoon low-salt soy sauce
  • 2 limes
Tap For Method
Jamie & Jimmy's Friday Night Feast
Recipe From

Jamie & Jimmy's Friday Night Feast

By Jamie Oliver

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Tap For Ingredients

Method

  1. Preheat the oven to 220ºC/425ºF/gas 7.
  2. Halve the bream fillets and lightly score the skin, then lightly score the scallops in a criss-cross pattern.
  3. Peel the prawns, keeping the heads and tails intact (this will add great flavour), then place it all into a bowl.
  4. Thoroughly rinse and scrub the mussels and clams, discarding any that remain open when tapped. Set the shellfish aside in a separate bowl.
  5. To make the marinade, trim and roughly chop the lemongrass, roughly chop the lime leaves and chilli (deseed it first, if you like), then peel and roughly chop the garlic and ginger. Pick the coriander leaves and set aside, then roughly chop the stalks.
  6. Add all the chopped ingredients to a pestle and mortar and bash to a smooth paste. Muddle in the fish and soy sauces, squeeze in the lime juice, then season to taste.
  7. Quarter the bok choi and halve the sugar snap peas lengthways, trim the broccoli, then slice the choy sum into 5cm chunks.
  8. Tear off a large piece of tin foil, roughly 1 metre in length and place a slightly smaller piece of greaseproof paper on top.
  9. Pop the greens on top, add the fish and seafood, then drizzle over the marinade.
  10. Beat the egg and brush it around the foil edges, then place another large piece of foil on top.
  11. Leaving a rough 5cm space around the fish, fold over the edges of the foil to create a sealed parcel.
  12. Carefully place the parcel on a baking tray, making sure you don’t pierce or break it, and place on the bottom of the hot oven for 15 minutes.
  13. Add the rice, coconut cream and double the amount of boiling salted water to a medium pan. Bring to the boil, then cover and cook over a low heat until tender.

    Remove the fish parcel from the oven and very carefully cut it open (mind out for the steam!). Place on a platter, discarding any shellfish that hasn’t opened, finely slice and scatter over the chilli, tear over the coriander leaves, then serve with the rice and lime wedges for squeezing over.

Tip

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Nutrition per serving
  • Calories
    300
    15%
  • Fat
    6.6g
    9%
  • Saturates
    1.9g
    10%
  • Protein
    33.4g
    74%
  • Carbs
    26.3g
    10%
  • Sugars
    3g
    3%
  • Salt
    1.1g
    18%
  • Fibre
    1.8g
    -

Of an adult's reference intake