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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
How can we help?
Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 7 days before the event
Q: How long does the class run for, and what's the price?
A: 1 hour, £30 per guest
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Prep Your Fish
Prepare the fish by washing it with lime or lemon juice. Season with rosemary, ginger, salt, pepper, chilli, and a little oil.
Parcel the Fish
Place the fish on parchment paper and fold it into a parcel ready for oven steaming. The parcel doesn't need to be perfect, but it should fully cover the fish to help trap steam during cooking.
Prep Beetroot Salad
Wash and prepare the vegetables. Chop the cooked beetroot and slice the spring onions, then set aside.
Layer Your Salad
Assemble the salad by layering the beetroot first, followed by sliced red onion and crumbled feta cheese. Refrigerate until ready to serve.
Get Baking
Preheat the oven to 170°C. Bake the fish parcel for approximately 20 minutes, or until the fish is fully cooked through.
Plate Up
Once cooked, carefully open the parcel and prepare for plating. The fish should be tender and fragrant, with the aroma of ginger coming through.
All Done
Serve the fish with a wedge of lime and the prepared beetroot salad on the side. For a complete meal, enjoy with white rice and a balsamic vinaigrette.
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