Name: Baked fish parcels with tomato & zucchini
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 potatoes, thinly sliced; 2 zucchini, sliced on the angle; 1 red onion, sliced; 1 clove garlic, finely diced; 20 small vine-ripened tomatoes, halved; 4 thick fish fillets; 2 cup good-quality fish stock; 1/4 cup olive oil; 4 sprigs fresh dill tips; sea salt and cracked pepper

Ingredients

2 potatoes, thinly sliced

2 zucchini, sliced on the angle

1 red onion, sliced

1 clove garlic, finely diced

20 small vine-ripened tomatoes, halved

4 thick fish fillets

2 cup good-quality fish stock

1/4 cup olive oil

4 sprigs fresh dill tips

sea salt and cracked pepper

Method

1.Preheat the oven to 185°C.

2.Line 4 small ovenproof dishes with baking paper, leaving some hanging over on each side.

3.In each container, arrange a layer of potatoes, then top with zucchini, red onion, a little garlic and most of the tomatoes, but not all.

4.Place a fish fillet on each bed of vegetables and divide the fish stock between them.

5.Drizzle over the olive oil, add the remaining tomatoes and dill, and season well.

6.Overlap the paper sides on each dish and crimp to secure. Bake the fish for 15-20 minutes, depending on the thickness of the fillets. The fish should be opaque and just flaking at the thickest part.

7.Serve the parcels in the paper for guests to unfold. Accompany with a fresh seasonal salad.

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Ingredients

Method

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