Summer 2026/2027 is here, and the effortlessly stylish Kaia Gerber graces the cover of Slim Magazine as our stunning cover star of the season! Inside, discover the latest celebrity fashion trends, delicious summer recipes, handcrafted cocktails, exclusive paparazzi snapshots, stylish home inspiration, health and wellness tips, weight-loss advice, and exciting prizes to be won. Step into summer with style, health and inspiration, only in Slim Magazine!
RECIPES
High Protein Recipes by Victoria Minell, photography by Rob Palmer. Published by Macmillan Australia, RRP: $44.99
All the flavours stay locked in, the fish stays juicy, and the veggies soak up every drop of that fragrant ginger-soy sauce. These single-serve parcels look impressive enough for guests but are simple enough for a weeknight, giving you a complete, nourishing meal with minimal clean-up and maximum flavour.
1 zucchini (courgette), sliced 1 carrot, sliced 2 x 150g white fish fillets (snapper, barramundi or cod) 4 stems broccolini (tenderstem broccoli), chopped into small florets ½ red onion, finely sliced 2 teaspoons sesame seeds (optional) fresh coriander or finely sliced spring onion, to serve lime slices, to serve (optional)
GINGER-SOY SAUCE 2 tablespoons light soy sauce or tamari 1 tablespoon oyster sauce 1 teaspoon sesame oil 1 teaspoon honey (or maple syrup) 2 teaspoons rice vinegar or lime juice 2 garlic cloves, finely grated 1 tablespoon finely grated ginger
METHOD
Preheat the oven to 180°C fan-forced (200°C conventional).
Cut two large sheets of baking paper (about 45cm x 35cm). Fold the baking paper into accordion folds, tie both ends with cooking string or twine, then open the centre out to create a ‘boat’.
For the sauce, in a small bowl, whisk together all the ingredients.
Line the base of each boat with zucchini and carrot.
Place a fish fillet on top of the vegetables and scatter the broccolini and onion around the sides.
Spoon half the ginger-soy sauce over each boat. Sprinkle with sesame seeds (if using).
Bake the boats on a baking tray for 20 minutes, until the fish flakes easily and the vegetables are tender.
Serve in the boats and top with fresh coriander or spring onion and a slice of lime, if desired.
LEFTOVERS: Refrigerate for up to 1 day. Reheat gently or enjoy the fish cold in a salad.
64 SLIM-MAGAZINE SUMMER 2026/27