NZ Woman's Weekly

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author
Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

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.