Prep: 10 mins
Cook: 10 mins
Serves: 4

Ingredients for Baked fish fillets with ginger & spring onions 

4 bream, snapper or other firm white fish fillets, skinned (200g each)
1½ tablespoons reduced-salt soy sauce
3 teaspoons dry sherry
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 spring onions, thinly sliced

Preparation method for Baked fish fillets with ginger & spring onions 

1. Preheat the oven to 190°C. Line a 23 x 33 cm metal baking dish with foil, leaving a 5 cm overhang on both short ends. Spray the foil with cooking spray. Place the fish in the dish in a single layer.

2. Combine the soy sauce, sherry, ginger and sesame oil in a small bowl. Spoon the mixture over the fish then fold the foil across the top to seal loosely. Bake for 8 to 10 minutes or until the fish is just cooked through.

3. Carefully lift the foil-wrapped fish from the baking dish and transfer the fish fillets to individual serving plates. Spoon the pan juices over the fillets, then sprinkle with the sliced spring onions.