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  • Quick
  • Serves 4
  • 15 mins prep
  • 15 mins cook

Baked fish parcels

Baked fish parcels

Baked in a parcel with fresh tomato salsa, these beautiful fish fillets are wonderfully tender and perfect for a quick weeknight dinner.

Ingredients

Baked fish parcels

  • 2 tomatoes cored, finely diced
  • 2 tbsp balsamic vinegar
  • 1/2 tsp white sugar
  • 40 g butter
  • 4 180g basa fish fillets, skin removed
  • 1 fennel bulb, finely sliced, fronds reserved
  • 1 carrot, peeled, finely shaved
  • 1/2 tbsp extra virgin olive oil

Steps

Baked fish parcels

  1. Preheat oven to hot, 200°C (180°C fan-forced). Cut out four 30cm x 30cm pieces baking paper.
  2. In a bowl, combine tomato, vinegar and sugar. Season to taste.
  3. Rub half butter on centres of paper. Place a fish fillet on top. Spoon tomato mixture evenly between fish. Bring sides of paper together to enclose fish, folding over twice to create a good seal. Fold over ends of paper to create pouch. Place on an oven tray.
  4. Bake 10-15 minutes, or until fish flakes easily when tested with a fork.
  5. Meanwhile, in a bowl, toss fennel, carrot and oil together. Season to taste.
  6. Remove fish from oven and open pouches slightly. Top with reserved fennel and serve with salad.

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