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Photo of Spiced fish parcels by WW

Spiced fish parcels

4
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
This herb mix, lemon and tomato will make this dish a favourite and so will the short cooking time.

Ingredients

Brown onion

1 small, halved and sliced

Lemon(s)

½ medium, halved and sliced

Dukkah

20 g

Ling, raw

600 g, (4 x 150g portions) skin on, bones removed

Cherry tomatoes

100 g, thickly sliced

Olive oil

1 tbs

Baby potatoes

8 individual, halved

Green string beans

300 g, trimmed

Asparagus

1 bunch(es), halved

Instructions

  1. 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.
  2. Place the parcels in a baking dish and bake for 20 minutes or until the fish is cooked through.
  3. 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.

Notes

TIP: Barbecue your fish parcels – preheat a hooded barbecue, with the hood down and all the burners fired up, on high. Just before cooking, turn off the burners in the centre, leaving the side burners on. Place the parcels in the centre and cook for 18 minutes or until cooked through.

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