White fish fillets baked in baking paper parcels with zucchini, fennel, tomatoes, olives and dill. The fish steams in its own juices with a splash of lemon, making it tender and full of fresh flavour. Serve it straight from the parcel with a potato salad on the side.
Category
Dinner
Servings
4
Prep time
15 minutes
Cook time
16 minutes
White fish fillets baked in baking paper parcels with zucchini, fennel, tomatoes, olives and dill. The fish steams in its own juices with a splash of lemon, making it tender and full of fresh flavour. Serve it straight from the parcel with a potato salad on the side.
Ingredients
- 4 x 200g white fish fillets (barramundi, ling, coral trout, snapper etc), skin on
- sea salt, to season
- 1 zucchini, sliced in thin ribbons
- 2 shallots, thinly sliced
- ½ baby fennel, thinly sliced
- 2 sprigs dill
- 200g mixed baby tomatoes, halved
- ¼ cup black olives, pitted
- juice of 2 lemons
- potato salad to serve
Directions
Preheat the oven to 180°C fan forced (355°F).
- Pat the fish fillets dry and remove any bones, season with salt.
- Cut 4 pieces of baking paper 30cm x 30cm, then fold in half.
- Unfold each piece and place a fish fillet on one side, skin side up, season with salt.
- Top each piece of fish with some zucchini, shallot, fennel and dill.
- Scatter the tomatoes and olives around and juice half a lemon over each parcel.
- Fold over top part of paper and enclose by folding and pinching around the paper.
- Place parcels on a baking tray and bake for 14-16 minutes (cooking time may vary according to your fish fillet thickness) or until fish flesh is just flakey.
- Serve parcels cut open with a simple potato salad on the side.
