Fish Parcels With Vegetables |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Low fat but rich in protiens. Ingredients:
1 1/4 kg parsnips |
3 teaspoons skim milk, for mash (optional) |
4 corn on the cob |
2 garlic cloves |
1 -2 small red chile |
1 teaspoon lemon zest |
1 teaspoon lemon juice |
1 teaspoon olive oil |
250 g cherry tomatoes |
4 (200 g) firm white fish fillets |
1 whole fennel bulb, thinly sliced lengthways (baby) |
2 small basil leaves |
Directions:
1. preheat the oven to 200C (400F).
2. Cook the parsnips in a large saucepan of boiling water for 12 minutes or untill tender. Drain and Mash. Season with pepper. Cook Corn in boiling water and Drain.
3. MEanwhile combine the basil, garlic, chilli, zest, lemon juice and olive oil in a small bowl. Season to taste with black pepper.
4. Place the flat blad of a knife on cherry tomatos and press untill skins just burst.
5. Place the a fish fillet on a sheet of baking paper or tin foil big enough to fully encose it. Smear the fish with basil mix. Lay 2-3 fennel slices on the filler, then top with a few cherry tomatos.
6. Bring the two sides up then tripple fold to seal, do the same with the other ends.
7. Repeat steps untill all the fish are in parcels.
8. Place parcels in a tin. Roast for 8-12 minutes or untill the fish is cooked enough to flake.
9. Place fillet parcels on a serving plate and serve with parsnip mash, corn and a green salad.
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