Name: Italian Fish Parcels Recipe
Total time: 55 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Cooking in paper keep the juices and flavour in. You can transfer this impressive meal to plates, or serve straight from the parcels for ease. 

How to make Italian Fish Parcels Recipe

Cathie Lonnie

Crawler

Italian

<p>Cooking in paper keep the juices and flavour in. You can transfer this impressive meal to plates, or serve straight from the parcels for ease. </p>

Non Vegetarian

Pescatarian

Chat potatoes,  cut into 2mm thick slices

Baby fennel bulbs,  trimmed,  thinly sliced,  fronds reserved

Garlic Clove,  Crushed

Firm White Fish Fillets

Cherry tomatoes halved

Drained baby capers

Finely grated lemon rind

Lemon juice

Preheat oven to 200c/180c fan-forced. Arrange one-quarter potato, overlapping slightly, in centre of 1 piece baking paper. Top with one-quarter fennel and garlic, then 1 fish fillet. Top with one-quarter of the tomato, capers and lemon rind. Drizzle with one-quarter lemon juice.

step 1

Bring 2 long sides baking paper up to the centre. Fold to seal. Roll up short ends to enclose filling. Tuck under to secure. Place parcels on a large baking tray. Repeat with remaining baking paper, potato, fennel mixture, fish, tomato, capers, lemon rind and lemon juice.

step 2

Bake for 15 to 20 minutes or until potato is tender and fish just cooked through. Open parcels. Sprinkle with oregano and reserved fennel fronds. Serve.

step 3

Taste