Italian fish parcels (for two)
2 serves
15 m prep
20 m cook
Ingredients
- 2 zucchini, cut diagonally into 1 cm-thick slices
- 2 x 200 g skinless, boneless white fish fillets
- 1 tablespoon sundried tomato pesto
- 125 g medley cherry tomatoes, halved
- ¼ cup pitted kalamata olives, drained
- 1 clove garlic, peeled, thinly sliced
- 250 g baby chat potatoes
- 2 teaspoons olive oil
- 30 g baby rocket
Method
Step 1
Place 2 sheets of baking paper (about 30 cm x 40 cm) on kitchen bench.
Step 2
Divide zucchini over the centre of paper sheets. Place fish on zucchini. Spread fish with pesto. Top with tomatoes, olives and garlic.
Step 3
Lift sides of paper and fold over fish, then fold in ends of paper to form parcels. Place parcels, seam-side up, on a large baking tray. Bake in a preheated 220 °C oven (fan-forced) for 20 minutes.
Step 4
Meanwhile, boil, steam or microwave potatoes until tender. Drain. Transfer to a bowl. Drizzle with oil and season with freshly ground pepper.
Step 5
Carefully open parcels. Serve fish with potatoes and rocket.
Tips
- Instead of baking in oven, parcels can be cooked on a preheated barbecue plate for 20 minutes.
- Replace white fish fillets with salmon fillets, if preferred.
