Name: Spanish Fish Parcels Recipe
Total time: 30 min
Yield: 4
Cuisine: Spanish

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 fish within the parcel locks in the beautiful mediterranean flavours. 

How to make Spanish Fish Parcels Recipe

Michelle Noerianto

Crawler

Spanish

<p>Cooking fish within the parcel locks in the beautiful mediterranean flavours. </p>

Non Vegetarian

Pescatarian

4 x snapper fillets

Olive oil

Can kidney beans,  drained,  rinsed

Green Onions,  Thinly Sliced

Vine-ripened tomato,  halved,  seeded,  sliced lengthways

Large green chillies,  thickly sliced

Lime juice,  plus wedges to serve

Light sour cream

Coriander leaves

Preheat oven to 200c. Cut each snapper fillet into 3 pieces widthways then season with salt and pepper. Heat oil in a large frying pan over medium-high heat and cook snapper, skin-side down, in batches, for 2 minutes. Transfer to a plate.

step 1

Teat for 40cm long sheets of baking paper. Place 3 pieces of snapper fillet, skin-side up, in the sentre of each sheet of baking paper.

step 2

Combine beans, green onions, tomato, chillies, and lime juice in a large bowl, then season with salt and pepper. Spoon bean mixture evenly over fish, then fold paper to enclose like a parcel, tucking ends under to secure. Place parcels on a large oven tray and bake in oven for 10 minutes or until fish is just cooked. Place parcels on plates. Open parcels and top with a dollop of sour cream and some coriander leaves. Serve immediately with lime wedges and steamed rice.

step 3

Taste