Greek baked fish parcels
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
These fish fillets topped with thinly sliced grilled potato, olives, and tomato are wrapped up in foil and baked till juicy and tender
Ingredients
Baby potatoes
600 g, (chat)
Olive oil
1 tbs
Fresh lemon rind
1 tsp, finely grated
Lemon juice
2 tbs
Fresh oregano
2 tbs, finely chopped
Garlic
2 clove(s), crushed
Ling, raw
750 g, (or other firm white fish fillets)
Cherry tomatoes
400 g
Black olives, drained
100 g, halved
Lemon(s)
1 medium, cut into serving wedges
Instructions
1
Heat a chargrill pan over medium heat. Prick potatoes with a fork and place on paper towel. Sprinkle with a little water and microwave on high (100%) for 4–5 minutes or until just tender. Thinly slice.
2
Combine oil, rind, juice, oregano and garlic in a small bowl. Cut six 35cm x 30cm pieces of baking paper. Cut 6 pieces of foil, slightly larger than paper. Place 1 foil piece onto flat surface. Top with 1 paper piece. Place 16 potato slices, overlapping, into centre of paper.
3
Place one fillet onto potatoes. Spread 16 rind mixture over fish and top with 16 tomatoes and olives. Fold over paper and foil to enclose and form a sealed rectangular parcel. Repeat with remaining potatoes, fish, rind, tomatoes and olives to make 6.
4
Place parcels in chargrill pan and cook for 2–3 minutes each side or until fish is cooked. Place fish parcels onto serving plates and serve with lemon wedges.
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