Method

• Pre heat the oven to 180 degrees Wash the artichokes and scrub well to remove any dirt
• Slice the artichokes into pieces about 1cm thick Soften the butter and mix with the finely diced garlic and miso paste and set aside for later Heat a pan on high heat (preferably one that can go in the oven) add a dash of olive oil and then add the artic
• Season lightly with salt and pepper After cooking for a few minutes and place the pan in the oven (or transfer to a roasting dish)
• Roast until the artichokes are only just tender When the artichokes have gone in the oven, prepare the fish
• Cut a large piece of baking paper and lie it flat on the bench Finely slice the red chilli
• In a bowl mix together the tamari and finely grated ginger Place the fish fillets on the baking paper at one end
• Pour over the tamari/ginger mix
• Season lightly with salt and pepper and lastly sprinkle over the sliced red chilli
• Fold the paper over the top of the fish and roll the edges of the paper together to create a parcel that will keep everything inside The fish will take approx
• 15 minutes to cook depending on the size of the fillets so pop the parcel in the oven about 5 minutes into the artichoke cooking time Once the artichokes are just tender, place the pan back on the stove top on moderate-high heat and add the butter mix an
• Toss through the artichokes and cook for a couple of minutes until they are sticky and browning Remove the fish from the oven and carefully open the parcel to check the fish is cooked
• Be careful of the steam that will escape when you open the parcel Serve the fish straight away with the artichokes and steamed greens for a delicious dinner