Name: Baked fish parcels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tomatoes cored, finely diced; 2 tablespoon balsamic vinegar; 1/2 teaspoon white sugar; 40 gram butter; 4 180g basa fish fillets, skin removed; 1 fennel bulb, finely sliced, fronds reserved; 1 carrot, peeled, finely shaved; 1/2 tablespoon extra virgin olive oil

Baked fish parcels

Baked in a parcel with fresh tomato salsa, these beautiful fish fillets are wonderfully tender and perfect for a quick weeknight dinner.

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

2 tomatoes cored, finely diced

2 tablespoon balsamic vinegar

1/2 teaspoon white sugar

40 gram butter

4 180g basa fish fillets, skin removed

1 fennel bulb, finely sliced, fronds reserved

1 carrot, peeled, finely shaved

1/2 tablespoon extra virgin olive oil

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Cut out four 30cm x 30cm pieces baking paper.

2.In a bowl, combine tomato, vinegar and sugar. Season to taste.

3.Rub half butter on centres of paper. Place a fish fillet on top. Spoon tomato mixture evenly between fish. Bring sides of paper together to enclose fish, folding over twice to create a good seal. Fold over ends of paper to create pouch. Place on an oven tray.

4.Bake 10-15 minutes, or until fish flakes easily when tested with a fork.

5.Meanwhile, in a bowl, toss fennel, carrot and oil together. Season to taste.

6.Remove fish from oven and open pouches slightly. Top with reserved fennel and serve with salad.

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Ingredients

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