Mediterranean Fish Parcels Recipes

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE

Steps:

• Heat the oven to 425 degrees F.
• Season the fish with kosher salt and pepper on both sides.
• Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
• Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
• Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
• Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
• Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
• To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

MEDITERRANEAN-STYLE FISH IN PARCHMENT

Steps:

• Preheat oven to 375 degrees. Prep the parchment: Tear off 4 sheets of parchment paper - about 14-inches each. You will think the pieces are larger than you need. Keep at it.
• Toss the tomatoes, olives, lemon juice and zest, salt, and pepper in a medium mixing bowl. Set aside.
• Place the cod on a plate or cutting board. Pat dry with paper towels (or a clean cloth towel). Rub olive oil into the fish and season both sides with salt and pepper.
• Place one fillet (skin side down) and 1/4 of the vegetables on each piece of parchment. Seal the packets by rolling the parchment as shown in the photo. Bake in the preheated oven until done - about 15 min and let sit. Serve with extra lemon juice over rice or potatoes, if desired.

MEDITERRANEAN FISH PARCELS

Steps:

• MAKE FISH PARCELSPreheat oven to 180ºC (350ºF) fan bake. Cut four pieces of aluminium foil and four pieces of baking paper big enough to each enclose one quarter of the fish. Lay baking paper on top of foil and place individual portions of fish on top of the paper, in the centre. Cut cherry tomatoes in half and feta into cubes. Divide into four and place on top of the fish.
• Whisk together the olive oil, vinegar, brown sugar, garlic, lemon zest, basil and parsley. Season with salt and pepper and drizzle over the fish. Fold the aluminium foil and baking paper up over the fish to form four individual parcels. Place on an oven tray and bake for 20 minutes.
• PREPARE RICE AND BEANSWhile the fish is cooking, grate the courgette and trim the beans. Place the beans in a heat proof bowl. 5 minutes before the fish is due to come out the oven, pour boiling water over the beans. Leave to sit for 4 minutes then drain, drizzle with olive oil, season with salt and pepper and toss to coat. Cook rice according to packet instructions, then mix together with the courgette and pesto.
• SERVEServe fish parcels with rice, green beans and lemon wedges (you can use the zested lemon from earlier). Don't leave behind the juice in the fish parcels - it adds lots of delicious flavour to the meal!

MEDITERRANEAN FISH PARCELS

Steps:

• Preheat the oven to fan 170C/conventional 190C/gas 5. Boil potatoes in lightly salted water for about 12 minutes or until tender, then drain well.
• Take 2 large sheets of foil, about 30cm square, and brush the middle area of each sheet with the olive oil. Put a fish fillet on top and spread with the tomato paste. Sprinkle with the lemon zest and juice, add the cooked potatoes, olives and capers and season with ground pepper.
• Lay a sprig of rosemary or thyme on top then loosely wrap and secure each parcel tightly to completely enclose the ingredients. You can prepare these up to half a day in advance and keep them in the fridge.
• Put the fish parcels on a baking sheet and bake for 20-25 minutes, or until the fish flakes when tested with a fork. Serve at once, with steamed green beans.