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Barbecued fish parcels
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Elevate your catch of the day with these savory tomato and olive fish parcels for a delicious barbecue dinner.
Ingredients:
  • 700g kipfler potatoes, scrubbed
  • 4 x 200g perch fillets, skin removed
  • 250g cherry tomatoes, halved
  • 125.00 ml kalamata olives, pitted
  • 125.00 ml basil leaves, chopped
  • Olive oil cooking spray
  • 150g packet mixed salad greens
  • Lemon wedges, to serve
Instructions:
  • 1. Bring a large pot of salted water to a boil, then add the potatoes. Cook for 15 to 20 minutes until they are tender but not falling apart. Drain and let cool slightly before cutting the potatoes in half lengthwise.
  • Preheat a hot barbecue plate. Cut four 50cm foil pieces. Place potato slices on one side of each foil piece. Add a piece of fish on top. Mix tomatoes, olives, and basil in a bowl. Spoon mixture over the fish. Lightly spray with oil.
  • Wrap the foil securely around the fish with the potatoes. Place the parcels on the barbecue with the potato side facing down. Grill for 10 to 12 minutes until the fish is perfectly cooked.
  • Divide the salad greens onto plates. Gently unwrap parcels and distribute the potato, fish, tomatoes, and olives onto the plates. Garnish with lemon wedges before serving.

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