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Photo of Greek baked fish parcels by WW

Greek baked fish parcels

Total Time
25 min
15 min
10 min
These fish fillets topped with thinly sliced grilled potato, olives, and tomato are wrapped up in foil and baked till juicy and tender


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


2 clove(s), crushed

Ling, raw

750 g, (or other firm white fish fillets)

Cherry tomatoes

400 g

Black olives, drained

100 g, halved


1 medium, cut into serving wedges


  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.


SERVING SUGGESTION: Mixed green leaf salad.