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.