Greek baked fish parcels
600 g, (chat)
fresh lemon rind
1 tsp, finely grated
2 tbs, finely chopped
2 clove(s), crushed
750 g, (or other firm white fish fillets)
black olives, drained
100 g, halved
1 medium, cut into serving wedges
- 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.
- 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.
- 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.
- 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.