Mediterranean fish parcelsReviewed by our expert panel
(at time of publication)
- ¼ cup pitted black olives, halved lengthways
- 2 x 400g cans cannellini beans, drained, rinsed
- 4 tomatoes, diced
- 4 x 150g firm white fish fillets
- 2 tablespoons chopped fresh parsley, plus extra, to garnish
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.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 10g
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