Fish
White fish fillets cooked in a parcel with lemon butter and served with a cannellini bean salad and crunchy ciabatta to soak up all the juices!
No Fish option - replacement is chicken schnitzels .
Gluten friendly option - bread is replaced with GF bread.
No Fish option - replacement is chicken schnitzels .
Gluten friendly option - bread is replaced with GF bread.
1. Set oven to 220ºC.
Slice zucchini, ribbon (or julienne) carrot, slice garlic and drain olives. Toss together with 1 tbsp oil, 1/2 tsp dried oregano, salt and pepper.
2. Place 4 sheets of baking paper on the bench. Divide vegetable mixture between parcels and top with fish fillet and a small knob of butter. Thinly slice 1/2 lemon and place on top of the fish. Drizzle with olive oil, season with salt and pepper.
3. To wrap the parcels, bring the long sides of the paper together, fold over twice and tuck short sides underneath. Place on an oven tray and bake for 10-15 minutes, or until fish is cooked through.
4. Heat a pan with 1 tbsp oil over medium heat. Thinly slice and and add onion, cook until soft. Dice and add tomatoes and drained beans, cook for 2-3 minutes then take off heat. Squeeze in juice from remaining lemon, slice and add basil leaves. Season with salt and pepper.
5. Warm the bread in the oven for 3-4 minutes, or until crunchy.
6. Serve fish parcels with bean salad and sliced toasted bread.
Notes:
You can cook vegetables and fish in one large parcel alternatively in an oven proof dish, covered with foil if you prefer.
No Fish option - replacement is chicken schnitzels.
Increase cooking time to 15-20 minutes or until cooked through.
Gluten friendly option - bread is replaced with GF bread.
Slice zucchini, ribbon (or julienne) carrot, slice garlic and drain olives. Toss together with 1 tbsp oil, 1/2 tsp dried oregano, salt and pepper.
2. Place 4 sheets of baking paper on the bench. Divide vegetable mixture between parcels and top with fish fillet and a small knob of butter. Thinly slice 1/2 lemon and place on top of the fish. Drizzle with olive oil, season with salt and pepper.
3. To wrap the parcels, bring the long sides of the paper together, fold over twice and tuck short sides underneath. Place on an oven tray and bake for 10-15 minutes, or until fish is cooked through.
4. Heat a pan with 1 tbsp oil over medium heat. Thinly slice and and add onion, cook until soft. Dice and add tomatoes and drained beans, cook for 2-3 minutes then take off heat. Squeeze in juice from remaining lemon, slice and add basil leaves. Season with salt and pepper.
5. Warm the bread in the oven for 3-4 minutes, or until crunchy.
6. Serve fish parcels with bean salad and sliced toasted bread.
Notes:
You can cook vegetables and fish in one large parcel alternatively in an oven proof dish, covered with foil if you prefer.
No Fish option - replacement is chicken schnitzels.
Increase cooking time to 15-20 minutes or until cooked through.
Gluten friendly option - bread is replaced with GF bread.
Zucchini 1/2
Carrot 1
Garlic 1 clove
Green Olives 1/2 jar
White fish fillets 2 packets
lemon 1
Red onion 1/2
Tomatoes 2
Cannellini beans 400g
Basil 1 packet
Ciabatta bread loaf 1
From your pantry:
oil, olive oil + butter (for cooking), salt, pepper, dried oregano, baking paper
Carrot 1
Garlic 1 clove
Green Olives 1/2 jar
White fish fillets 2 packets
lemon 1
Red onion 1/2
Tomatoes 2
Cannellini beans 400g
Basil 1 packet
Ciabatta bread loaf 1
From your pantry:
oil, olive oil + butter (for cooking), salt, pepper, dried oregano, baking paper
