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

Herb fish parcels

Give your taste buds a Mediterranean trip with this delicious seafood meal,enriched with hearty vegetables and flavoursome herbs.

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Serves 4

Prep

10M

Cook

30M

Total

40M

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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