Baked Fish Veggie Parcels
Looking for an easy and fun dinner option? Try this Baked Fish Veggie Parcels Recipe that is packed with nutritious goodness and bursting with flavour from our good friends at Good Chef Bad Chef! With minimal mess and wastage, this dish is perfect for busy weeknights.
INGREDIENTS
- 4 Ocean Chef Wild Caught Emperor Fillets - Skinless (thawed)
- 1 cup sugar snap peas, topped & tailed
- 1 red capsicum, quartered & finely sliced
- 1 zucchini, cut into batons
- 1 carrot, cut into thin batons
- 2 cloves garlic, finely sliced
- Knob of ginger, peeled & sliced into fine batons
- 1 red chilli, deseeded & finely sliced
- 4 slices lemon, plus juice of a lemon
- 2 tbsp extra virgin olive oil
- 2 handfuls of fresh coriander, leaves picked
- Pinch salt flakes and black pepper
- Boiled chat or Kipfler potato, to serve
- Steamed broccolini, to serve
INSTRUCTIONS
- Preheat the oven to 180°C. Cut 4 large sheets of baking paper.
- Divide the vegetables between the sheets, piling in the middle. Top each with a fish fillet, followed by the garlic, ginger, chilli and lemon.
- Drizzle over the extra virgin olive oil and finish with a pile of fresh coriander leaves & pinch of salt flakes.
- Fold up the sides of the baking paper and roll the top, folding in the sides, to create a sealed parcel. Bake in the oven for 20 minutes or until the fish is cooked through.
- Serve each parcel on a plate, unrolling the top and folding down slightly. Serve with boiled chat or Kipfler potatoes and steamed broccolini drizzled with extra virgin olive oil.
