Blue-Barred Parrotfish

BIN: Scarus ghobban
Fr: Perroquet à bandes bleues
GER: Blauband Papageifisch
IT: Pesce pappagallo
ESP: Pez loro
HR: Riba papiga
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Ingredients (serves 2):

2 x 700g whole parrotfish
4 tablespoons soy sauce
4 tablespoons olive oil
2 tablespoons lime juice
Lime zest
10g ginger
2 chillies
1 branch lemon grass
1 red onion
1 lemon
2 spring onions
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Recipe:

1. Prep and fillet the fish as shown in this reel.

2. Mix together the soy sauce, olive oil, lime juice & zest, chopped chillies and julienned ginger. Add the lemon grass (cut in half) and marinate the fish fillets for at least 30 minutes.

3. Slice the onions into rings and arrange in the middle of a large sheet of baking paper and sprinkle some of the marinade. Arrange the fish fillets, add more onions and marinade and place three lemon slices on top.

4. Close / seal the “papilotte” and bake in the oven at 160C for about 15 minutes. Cut open the pouch in front of your guests, garnish with some chopped spring onions and enjoy! 🔥