Mediterranean Fish Dinner Parcels
Serves 2
INGREDIENTS
125g green beans, topped and tailed
1 red pepper, cored and sliced
2 tbsp oil
Salt and pepper, to taste
2 Sea Harvest Hake Fillets
10 cherry tomatoes, halved
1 tbsp torn basil
80g feta cheese
To garnish:
Lemon wedges
METHOD
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Preheat the oven to 180°C and fold 2 large sheets of baking paper in half.
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Place the green beans and red pepper slices on the one half of each of your paper with sufficient space around the edges to fold.
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Drizzle half the oil over the vegetables and season with salt and pepper.
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Lay one frozen hake fillet on top of the vegetables and season with salt and pepper.
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Mix the sliced cherry tomatoes with the remaining oil and torn basil and spoon over the fish. Crumble over the feta.
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Fold the baking paper over the fish and vegetables and pinch the paper together by folding it over itself along the edges.
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Lay the parcels on a baking tray and bake in the oven for 20 minutes.
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Remove the parcels from the oven and allow to cool for 2-3 minutes before carefully placing each on a plate.
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Tear open the parcel in the middle, being careful to allow the steam to escape. Squeeze over some fresh lemon juice and ENJOY!
Sweet & Sour Fish Dinner Parcels
Serves 2
INGREDIENTS
100g sugar snap peas, ends sliced off at an angle
150g broccoli florets, sliced in half
Limes, sliced
Oil
Salt and pepper, to taste
2 Sea Harvest Hake Fillets
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tsp crushed garlic
1 tsp crushed ginger
Serving suggestion:
Fresh coriander, roughly torn
METHOD
-
Preheat the oven to 180°C and fold 2 large sheets of baking paper in half.
-
Place sugar snap peas and broccoli florets in the centre of one half of each of the parcels.
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Drizzle oil over vegetables and season with salt and pepper.
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Lay the hake fillets on top of the vegetables. Add lime slices.
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Combine soy sauce, sweet chilli sauce, garlic and ginger together. Pour roughly 2 tablespoon of sauce over each hake fillet
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Fold the baking paper over and pinch the paper together by folding it over itself along the edges.
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Lay the parcels on a baking tray and bake in the oven for 20 minutes.
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Remove parcels from the oven and carefully place each on a plate.
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Tear open the parcel in the middle, being careful to allow the steam to escape. Sprinkle over fresh coriander and ENJOY!
Lemon & Herb Fish Dinner Parcels
Serves 2
INGREDIENTS
1 large potato, sliced into thin rounds
75g butter, softened
1 cloves garlic, crushed
1 tbsp finely chopped parsley
1 cup frozen peas
2 Sea Harvest Hake Fillets
Salt and pepper, to taste
1 lemon, sliced
Serving suggestion:
Parsley, chopped
METHOD
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Preheat the oven to 180°C and fold 2 large sheets of baking paper in half.
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Divide the potatoes equally between the 2 baking paper sheets in a thin layer. Season with salt and pepper.
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Mix together the butter, garlic and chopped parsley and dot knobs of the mixture (only use half) over the potato layer.
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Lay the frozen hake fillets on top of the potatoes. Divide the remaining garlic butter over the fish fillets and sprinkle in half a cup of peas. Add 3 slices of lemon onto the fish. Season with salt and pepper.
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Fold the baking paper over and pinch the paper together by folding it over itself along the edges.
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Lay the parcels on a baking tray and bake in the oven for 20 minutes.
-
Remove parcels from the oven and allow to cool for 2-3 minutes before carefully placing each on a plate.
-
Tear open the parcel in the middle, being careful to allow the steam to escape. Sprinkle over some chopped parsley and ENJOY!