NZ Woman's Weekly

Baked fish parcels with tomato & Zucchini

Baked fish parcels with tomato & Zucchini
  • Meal Type

  • Servings

  • Courses

    Quick lunch

I love the simplicity of this. It contains daily vegetables and makes its own sauce.

Use a good-quality stock for the best flavour and add a dash of wine if you fancy. Add baby spinach leaves and capsicum if you want.

  • 2 potatoes, thinly sliced
  • 2 zucchini, sliced on the angle
  • 1 red onion, sliced
  • 1 clove garlic, finely diced
  • 20 small vine-ripened tomatoes, halved
  • 4 thick fish fillets
  • 2 cups good-quality fish stock
  • ¼ cup olive oil
  • 4 sprigs fresh dill tips
  • Sea salt and cracked pepper

1 Preheat the oven to 185°C.

2 Line 4 small ovenproof dishes with baking paper, leaving some hanging over on each side.

3 In each container, arrange a layer of potatoes, then top with zucchini, red onion, a little garlic and most of the tomatoes, but not all.

4 Place a fish fillet on each bed of vegetables and divide the fish stock between them.

5 Drizzle over the olive oil, add the remaining tomatoes and dill, and season well.

6 Overlap the paper sides on each dish and crimp to secure. Bake the fish for 15-20 minutes, depending on the thickness of the fillets. The fish should be opaque and just flaking at the thickest part.

7 Serve the parcels in the paper for guests to unfold. Accompany with a fresh seasonal salad.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

more of this author
NZWW Cover-Nov-24-2014

Subscribe to the magazine

Inside Wendyl's world

This week, we go inside the private world of Green Goddess Wendyl Nissen!

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.