Name: Herb fish parcels
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 400 gram packet pre-cooked baby potatoes, halved; 2 large (300g) zucchini, quartered lengthways; 1 medium (200g) red capsicum, sliced thickly; 1 tablespoon olive oil; salt and freshly ground black pepper; 4 blue eye fillets (or skinless boneless thick fish fillets); 1 medium (140g) lemon, sliced thinly; 1 tablespoon finely chopped fresh chives; 2 teaspoon finely chopped fresh dill; 1 teaspoon finely grated lemon rind; 40 gram butter, chopped; chives and dill for serving, extra

Ingredients

400 gram packet pre-cooked baby potatoes, halved

2 large (300g) zucchini, quartered lengthways

1 medium (200g) red capsicum, sliced thickly

1 tablespoon olive oil

salt and freshly ground black pepper

4 blue eye fillets (or skinless boneless thick fish fillets)

1 medium (140g) lemon, sliced thinly

1 tablespoon finely chopped fresh chives

2 teaspoon finely chopped fresh dill

1 teaspoon finely grated lemon rind

40 gram butter, chopped

chives and dill for serving, extra

Method

1.Preheat oven to very hot, 240°C (220°C fan-forced.) Lightly grease a large baking dish.

2.Place potatoes, zucchini and capsicum in prepared dish. Dot potatoes with included parsley butter. Brush zucchini and capsicum with the oil. Sprinkle with salt and pepper. Roast for 20 minutes.

3.Meanwhile, place four 30cm square sheets of baking paper on bench. Place fish fillets on centre of pieces of paper. Top each fillet with the lemon, herbs, rind and butter. Sprinkle with salt and pepper. Bring two sides of the paper together, fold into a parcel to completely enclose the fish. Tuck side flaps underneath.

4.Place parcels on an oven tray.

5.Reduce the oven temperature to hot, 220°C (200°C fan-forced.) Bake the fish parcels, on the top shelf, for about 10 minutes or until cooked as desired.

6.Serve with vegetables and sprinkle with chopped chives and dill sprigs, if desired.

Not suitable to freeze. Fish not suitable to microwave.
Note

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Ingredients

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