Spiced fish parcels
1 small, halved and sliced
½ medium, halved and sliced
600 g, (4 x 150g portions) skin on, bones removed
100 g, thickly sliced
8 small, halved
300 g, trimmed
1 bunch(es), halved
- Preheat oven to 220°C. Place four 30cm square pieces of foil on a work surface. Top each piece with a 30cm square piece of baking paper. Divide onion and lemon, slightly overlapping, along the centre of each piece of paper. Place sh on top and sprinkle over the seasoning. Top with tomato and drizzle with oil. Fold over paper and foil to enclose.
- Place the parcels in a baking dish and bake for 20 minutes or until the fish is cooked through.
- Meanwhile, steam the potato over a saucepan of boiling water for 15 minutes, adding the beans and asparagus for the last 4 minutes. Serve the fish and vegetables drizzled with the cooking juices.