Preheat the oven to 200'C.
Take the fillets of the bone and remove the skin. Cut the fish into thick goujons around 2 inches by 1 inch in size.
Peel the ginger and roughly cut into strips. Peel and crush the garlic. Cut the chilli into rings.
Take two squares of aluminium foil and place one on top of the other. Place 6 pieces of gurnard in the centre of the foil and then add a little garlic, ginger and chilli. Add a drizzle of peanut oil, season with salt and pepper and finish with a few sprigs of coriander. Seal the foil around the fish and crimp the edges tightly together so that no juices escape from the parcel. Repeat until you have used all of the fish. Transfer the parcels to the oven and bake for 5 to 7 minutes.
Once removed from the oven, unfold the foil and add a squeeze of lime and a dash of soy sauce. Take care when opening the parcel as the steam inside will be very hot.
Tip onto a plate with the juices and enjoy!
«You could use any sustainable meaty white fish for this recipe. Pollock, whiting or lemon sole all work very well.»