NZ Woman's Weekly

Baked fish parcels with tomato & Zucchini

Baked fish parcels with tomato & Zucchini
  • Meal Type

    Fish
  • Servings

    4
  • 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.

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