Fish En Papillote

Fish En Papillote

Ready in 30 minutes • Serves 1

with roast vegetable medley

Ingredients

ROAST VEGETABLE MEDLEY

  • 100g red kumara, scrubbed and diced 2cm
  • ¼ brown onion, cut into 1cm-thick wedges
  • ½ capsicum, core and seeds removed and sliced 1cm
  • ¾ teaspoon veggie spice mix
  • Spray oil
  • 1 handful baby spinach leaves
  • 1 tomato
  • ½ teaspoon olive oil
  • 1 teaspoon balsamic vinegar

FISH EN PAPILLOTE

  • 150g fish fillet
  • 1 piece baking paper, measuring about 30x30cm
  • 2 teaspoons parsley caper dressing
  • ¼ lemon, thinly sliced

WARM TOMATO VINAIGRETTE

  • 1 tomato

TO SERVE

  • 1 tablespoon chopped parsley leaves and stalks
  • 1 lemon wedge

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara, onion, capsicum and veggie spice mix on prepared tray and spray with oil. Season and roast for about 25 minutes, until cooked. Turn once during cooking.
  3. While vegetables roast, pat fish dry, remove any scales and bones, cut any larger pieces in half and season with salt and pepper.
  4. Lay baking paper square on a flat surface and place into the centre. Drizzle over parsley caper dressing and top with sliced lemon.
  5. Wrap paper into a parcel by pulling two sides up and rolling together downwards towards fish. Twist each end of the parcel tightly, ensuring liquids cannot leak. It should look like a Christmas cracker. When veggies have 10 minutes cook time remaining, remove tray from oven, move veggies aside and place fish onto tray. Bake for 8-10 minutes, until fish is just cooked through.
  6. Dice tomato 1cm. Toss spinach, tomato, olive oil and balsamic vinegar through roast vegetable medley and season with salt and pepper.
  7. place roast vegetable medley and fish en papillote onto a plate. Garnish with parsley and squeeze over a wedge of lemon.

Nutritional Information

Energy 1587 kj
379 kcal
Protein 34.9g
Carbohydrate 33.2g
Fat 10.8g