Puttanesca fish parcels
Nutrition Info.(per serve)
4 x 30cm square pieces baking paper
4 x 130g firm white fish fillets
1 cup roasted garlic tomato pasta sauce
1/3 cup pitted kalamata olives
3 teaspoons drained baby capers
8 sprigs fresh thyme
2/3 cup fresh basil
900g new potatoes, halved
500g frozen mixed vegetables
Total fat 7g
Saturated fat 1g
Dietary fibre 12g
- Preheat oven to 200°C. Place baking paper squares on work bench. Top evenly with fish fillets, pasta sauce, olives, capers, thyme and half the basil. Enclose parcels, securing loosely with string, if needed.
- Transfer fish parcels to a baking tray. Bake for 15 minutes, or until fish is just cooked through.
- Meanwhile, microwave, boil or steam potatoes until tender. Add frozen vegetables for last 5 minutes. Drain.
- Divide fish parcels among 4 plates and serve with potatoes and veges. Scatter with remaining basil.
Make it gluten free: Check pasta sauce is gluten free.
Make it low FODMAP: Choose a garlic and onion-free pasta sauce, and choose frozen veges without peas or corn.
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