Fuss Free Fish Parcels (they're delicious!)

Cooking fish in a parcel like this retains all the flavours and stops the fish drying out. Parcels can be prepared the night before, making them a great time saver!

May 7, 2020

Ingredients

120g baby spinach leaves

4 fish fillets (we used hoki)

120ml olive oil

1 lemon - juice and zest

2 garlic cloves, minced

2 tbsp basil, finely chopped

20 x olives, pitted and halved

20 x cherry tomatoes

Method

1. Preheat oven to 180c and prepare 4 sheets of baking paper and 4 sheets of aluminium foil approx 35cm square.

2. In a small bowl whisk together the olive oil, lemon juice and zest, minced garlic and basil.

3. To assemble the fish parcels lay each sheet of foil down with a piece of baking paper on top.

4. Place a handful of spinach in the centre of each and top with fish fillet.

5. Spoon the olive oil mixture evenly over the fish. Place 5 cherry tomatoes and 5 olives on top. Fold the paper and foil to enclose.

6. Bake for 10-12 minutes or until cooked through (the time will depend on the type and thickness of the fish).

7. Serve with steamed vegetables and baby potatoes.

Serves 4

Sweet chilli and lime salmon parcels

1. Whisk together 2 tbsp sweet chilli sauce, 2 tbsp fish sauce, juice of a lime and 1 tbsp brown sugar.

2. Place a salmon fillet on each of 4 prepared pieces of baking paper and spoon the sauce evenly over each one.

3. Top with a generous sprinkle of fresh coriander and some sliced spring onions.

4. Fold up into a parcel and bake 10 minutes or until cooked through.

5. Serve with steamed vegetables and rice.

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