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Fish fillets with rhubarb and ginger

Author Damien Wilde
Posted On 10th February 2014

Fish fillet with rhubarb and gingerCooking fish, inside a parcel of foil is a common practise in the kitchen. Not only does it saves time and labour when it comes to the washing up process, but it also ensures that all the flavour and aromas are secured, creating a mixture of  wonderful infusions. 

This recipe uses a real local favourite of ours, rhubarb, together with its traditional flavouring companion of ginger.

Fish parcels with rhubarb and ginger

This recipe is designed to serve four people, whilst the preparation and cooking time is about 30 minutes. Perfect for those who don’t want have countless hours to spend in the kitchen!


For the fish parcels

  • 1 leek- washed, trimmed, thinly sliced.
  • 150g/6oz, or 2-3, thin stems of early, forced rhubarb.
  • A piece of ginger- peeled and thinly sliced.
  • 45ml/3tbs Soy sauce.
  • ½ -1 red chilli- deseeded and finely diced. Add more if you like it hot, less if you don’t!
  • 4 pieces of fish – chunky, white fillets, about 150-175g/6-8oz each – one per person. The choice of fish is yours.
  • Cooking oil.
  • Seasoning- salt and fresh black pepper.
  • Tin foil. For wrapping the fish in


  • Preheat oven to 190°C/Gas Mark 5.
  • Lightly oil the tin foil squares- 30cm/12”
  • Put the leek, rhubarb and ginger into a large bowl.
  • Add soy sauce, chilli, some black pepper and a pinch of salt. Mix well.
  • Add the fish fillets to the bow and then combine well.
  • Place a fish fillets on a square together with seasonings and the rhubarb.
  • Scrunch up the foil parcels leaving some air inside the parcels.
  • Place fish parcels on a baking tray.
  • Cook for about 15 minutes – time dependent upon the thickness of the fish fillets.
  • When cooked transfer and empty the parcels to serving plates.

picture via: Victoria Reay (Flickr, under creative commons)