Name: Brazilian-style fish parcels
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 baby capsicums, red and yellow, de-seeded and sliced; 1/4 onion, sliced; 8 cherry tomatoes, halved; olive oil; 4 skinless snapper fillets; salt and black pepper, to taste; 2 garlic cloves, minced; 4 tablespoon lime juice; 1/2 cup coconut milk; 2 tablespoon water; pinch paprika; 2 small chillies, sliced; small bunch of coriander or parsley, roughly chopped

Brazilian-style fish parcels

Quick, easy and always a family favourite, this fish parcel recipe, perfectly accompanied with a little extra lime, is a brilliant weeknight meal for those in a hurry

Serves 4

Cook

25M

Ingredients

2 baby capsicums, red and yellow, de-seeded and sliced

1/4 onion, sliced

8 cherry tomatoes, halved

olive oil

4 skinless snapper fillets

salt and black pepper, to taste

2 garlic cloves, minced

4 tablespoon lime juice

1/2 cup coconut milk

2 tablespoon water

pinch paprika

2 small chillies, sliced

small bunch of coriander or parsley, roughly chopped

Method

1.Preheat oven to 200°C. Place four 30 x 30 cm sheets of tinfoil on a work surface. Divide capsicum slices among foil sheets, arranging in a thin layer. Sprinkle over the onion. Place tomatoes on top then drizzle over a little olive oil – about ½ tablespoon.

2.Season fish on both sides with salt and pepper and place atop the vegetables. Place garlic, a squeeze of lime juice and ½ tablespoon of olive oil over each fillet.

3.In a small bowl, combine coconut milk, water, a pinch of salt and a pinch of paprika, then spoon over each fillet. Sprinkle over chilli plus the coriander or parsley.

4.Fold foil over mixture and crimp edges tightly to form a sealed packet. Let stand at room temperature for 15 minutes before continuing.

5.Place packets on a baking tray and bake for 12-15 minutes or until the flesh is just beginning to flake.

6.Carefully open the packets as the steam will escape. Enjoy!

Brett McGregor