Blue-Eye Parcel with XO Sauce

This may be one of our all-time favourite seafood meals! Anthony is a big fan of Asian food and one-pan dishes, so this ticks all the boxes for a simple and flavourful meal ready to eat in under an hour. The XO sauce is the key ingredient – the better quality you can find, the more rewarding this will be. And of course it’s a lovely dish to share table-side.

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Instructions

1.	Preheat the oven to 180°C (conventional).
2.	Lay the blue-eye on a large piece of baking paper on a baking tray (you need to be generous with the baking paper as you want to be able to create a pocket for the fish to steam in; you want the paper to be roughly twice the length of the fish).
3.	Pour the XO over the fish and rub it into the flesh so it’s all coated.
4.	Drizzle on the sesame oil and soy sauce, then add a little black pepper.
5.	(We don’t salt the fish as the sauce is quite salty.) Add the carrot and spring onion.
6.	Close up the parcel like an envelope to create a little steam chamber.
7.	Place in the oven and bake for around 30 minutes.
8.	Once cooked, the blue-eye will be a bright white and the veggies will have softened.
9.	Serve the blue-eye at the table, opening the aromatic parcel and serving directly into individual bowls with some rice on the side.
10.	Top with a little extra spring onion.