Name: Mediterranean fish parcels
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2 small potatoes; 2 200 gram fresh firm white fish fillets; 40 gram semi-dried tomatoes, coarsely chopped; 4 marinated artichoke hearts, halved lengthwise; 50 gram pitted kalamata olives; 1/3 cup flat-leaf parsley, coarsely shredded; 1 tablespoon lemon juice; 1 tablespoon olive or rice bran oil; crusty bread, to serve

Ingredients

2 small potatoes

2 200 gram fresh firm white fish fillets

40 gram semi-dried tomatoes, coarsely chopped

4 marinated artichoke hearts, halved lengthwise

50 gram pitted kalamata olives

1/3 cup flat-leaf parsley, coarsely shredded

1 tablespoon lemon juice

1 tablespoon olive or rice bran oil

crusty bread, to serve

Method

1.Preheat oven to 190°C/170°C fan forced.

2.Place unpeeled potatoes in a small saucepan. Cover with cold water; bring to the boil. Cook for 10 minutes or until tender Drain; cool. Slice thickly.

3.Cut 2 sheets of baking paper into 40cm squares. Place on a flat work surface.

4.Arrange potato in the centre of each square. Top each with fish, semi-dried tomatoes, artichoke hearts, olives and half the parsley. Spoon over the combined lemon juice and oil. Season with salt and pepper.

5.Fold paper to enclose filling and form a parcel, tucking in ends to prevent liquid from spilling. Place parcels on a baking tray.

6.Bake for 15 minutes or until fish is cooked. Sprinkle with remaining parsley. Serve at once with crusty bread.

Buy sun-dried tomatoes, artichokes and olives from the deli counter.
Note

Woman's Weekly Food

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Ingredients

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