Snapper and lemon thyme parcels
800 g, skin on (buy 8 x 100g fillets)
2 tsp, 4 sprigs
Fresh lemon rind
2 tsp, finely grated
Reduced fat oil spread
1 small, thinly sliced
70 g, thinly sliced
1 clove(s), crushed
Fresh green peas
2 cup(s), (frozen) thawed
1 x 3 second spray(s)
- Place half the snapper fillets, flesh-side up, on a board. Top with lemon thyme and rind. Top with remaining fillets, flesh-side down. Secure parcels with white kitchen string. Cover and refrigerate for 10 minutes.
- Meanwhile, boil, steam or microwave potatoes until tender. Drain. Cover to keep warm. Heat spread in a small saucepan over medium heat. Add onion and bacon and cook, stirring, for 5 minutes or until bacon is crisp. Add garlic and cook, stirring, for 30 seconds. Add peas and cook, stirring, for 3–4 minutes or until tender. Remove from heat. Cover to keep warm.
- Heat a large non-stick frying pan over high heat. Lightly spray snapper parcels with oil. Cook for 2–3 minutes each side or until cooked through.
- Remove string from snapper parcels. Serve snapper with potatoes and pea mixture.