Pesto fish parcels
Skinless white fish
4 fillet(s), (4 x 150g), skinless, firm
200 g, halved
2 medium, cut into 5 mm thick rounds
1 medium, cut into 3 cm pieces
¼ cup(s), leaves
1 medium, cut into wedges to serve
- Preheat oven to 190°C. Spread pesto over fish. Season with salt and pepper. Cut four 30cm squares of foil and four 30cm squares of baking paper. Place 1 piece of baking paper on top of each piece of foil.
- Place tomatoes, zucchini and capsicum in centre of baking paper squares. Top with fish. Fold baking paper, then foil, to enclose fish.
- Place parcels on a baking tray and bake for 25 minutes or until fish is just cooked. Unwrap carefully (steam will be hot) and sprinkle with basil leaves and cracked black pepper. Serve with lemon wedges.