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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 180°C. Line 4 x 45cm-long pieces of tinfoil with baking paper and spray with oil.
2 Place one-quarter of the olives, cannellini beans and tomatoes on each piece of baking paper. Top with a fish fillet. Season with ground black pepper and sprinkle with parsley. Fold in the sides of tinfoil to enclose fish to form a sealed parcel.
3 Place fish parcels on a baking tray and bake for 15-18 minutes (depending upon thickness) or until just cooked through.
4 Garnish fish with extra parsley before serving.
Serve with rocket salad topped with walnuts, balsamic vinegar and shaved parmesan cheese.
Add a squeeze of lemon juice to fish parcels before or after cooking to add extra flavour.
Calories 349 cal
Kilojoules 1460 kJ
Total fat 11 g
Saturated fat 2 g
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