Fish En Papillote

Fish En Papillote

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 10, 2017.
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And roast vegetable medley.

Ingredients

ROAST VEGETABLE MEDLEY

  • 400g red kumara, scrubbed and diced 2cm
  • 1 parsnip, scrubbed and diced 1cm
  • 1 brown onion, cut into 1cm-thick wedges
  • 1 red capsicum, core and seeds removed and sliced 1cm
  • 2 teaspoons veggie spice mix
  • ½ teaspoon salt
  • 2 teaspoons oil, for roasting (or use spray oil)
  • 1/3 bag baby spinach leaves, roughly chopped
  • 1 courgette, peeled into long thin ribbons and core thinly sliced

FISH EN PAPILLOTE

  • 600g fish fillets
  • 1 lemon
  • 4 pieces baking paper, measuring about 30 x 30cm
  • 80g parsley caper dressing

WARM TOMATO VINAIGRETTE

  • 2 tomatoes
  • 1 teaspoon olive oil
  • 2 teaspoons vinegar (e.g. red wine, white wine, apple cider)
  • ½ teaspoon runny honey
  • ½ teaspoon mustard (e.g. Dijon, wholegrain)
  • ¼ teaspoon salt

TO SERVE

  • 1 tablespoon chopped parsley leaves and stalks

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Set aside a second oven tray.
  2. Toss kumara, parsnip, onion, capsicum, veggie spice mix, salt and oil together on lined tray. Season with pepper and roast for about 25 minutes, until tender. Turn once during cooking.
  3. While vegetables roast, pat fish dry, remove any scales or bones and cut any larger pieces in half. Season with salt and pepper. Cut lemon in half lengthways and thinly slice.
  4. Lay baking paper squares on a flat surface and divide fish evenly between each square, placing in the centre. Evenly drizzle over parsley caper dressing and top with slices of lemon.
  5. Wrap paper into parcels by pulling two sides up and rolling together downwards towards fish. Twist each end of the parcel tightly, ensuring nothing can leak out. It should look like a Christmas cracker. Place onto unlined tray and when veggies have 10 minutes cook time remaining, bake (on rack above veggies) for 8-10 minutes, until fish is just cooked through.
  6. For the tomato vinaigrette, dice tomatoes 1cm. Place all tomato vinaigrette ingredients in a small pot and bring to a simmer on medium heat. As soon as it simmers, remove from heat. Season with pepper. Set aside
  7. Toss spinach, courgette and ½ of the tomato vinaigrette through roast vegetable medley and season to taste.
  8. divide roast vegetable medley and fish en papillote between plates. Drizzle over remaining warm tomato vinaigrette and garnish with parsley.

Nutritional Information

Energy 1775 kj
424 kcal
Protein 35.5g
Carbohydrate 38.2g
Fat 13.1g