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

 

  1. Preheat the oven to 180°C and fold 2 large sheets of baking paper in half.

  2. 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. 

  3. Drizzle half the oil over the vegetables and season with salt and pepper.

  4. Lay one frozen hake fillet on top of the vegetables and season with salt and pepper.

  5. Mix the sliced cherry tomatoes with the remaining oil and torn basil and spoon over the fish. Crumble over the feta.

  6. Fold the baking paper over the fish and vegetables and pinch the paper together by folding it over itself along the edges.

  7. Lay the parcels on a baking tray and bake in the oven for 20 minutes.

  8. Remove the parcels from the oven and allow to cool for 2-3 minutes before carefully placing each on a plate. 

  9. 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

 

  1. Preheat the oven to 180°C and fold 2 large sheets of baking paper in half.

  2. Place sugar snap peas and broccoli florets in the centre of one half of each of the parcels.

  3. Drizzle oil over vegetables and season with salt and pepper. 

  4. Lay the hake fillets on top of the vegetables. Add lime slices. 

  5. Combine soy sauce, sweet chilli sauce, garlic and ginger together. Pour roughly 2 tablespoon of sauce over each hake fillet

  6. Fold the baking paper over and pinch the paper together by folding it over itself along the edges.

  7. Lay the parcels on a baking tray and bake in the oven for 20 minutes.

  8. Remove parcels from the oven and carefully place each on a plate. 

  9. 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

 

  1. Preheat the oven to 180°C and fold 2 large sheets of baking paper in half.

  2. Divide the potatoes equally between the 2 baking paper sheets in a thin layer. Season with salt and pepper.

  3. Mix together the butter, garlic and chopped parsley and dot knobs of the mixture (only use half) over the potato layer. 

  4. 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. 

  5. Fold the baking paper over and pinch the paper together by folding it over itself along the edges.

  6. Lay the parcels on a baking tray and bake in the oven for 20 minutes.

  7. Remove parcels from the oven and allow to cool for 2-3 minutes before carefully placing each on a plate. 

  8. Tear open the parcel in the middle, being careful to allow the steam to escape. Sprinkle over some chopped parsley and ENJOY!

20-Minute Dinner in the Bag