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Barramundi parcels
Barramundi parcels
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Moisture-sealed fish parcels for a healthy, low-fat meal.
Ingredients:
  • 6 coliban potatoes, cut into 1/2cm-thick slices
  • 2 (about 300g each) barramundi fillets, halved crossways
  • Freshly ground pepper
  • 2 lemons, rind grated, juiced
  • 4 Kalamata olives, pitted, chopped
  • 3 shallots, trimmed, chopped
  • 125.00 ml fresh continental parsley, leaves torn
  • 85g mayonnaise
  • 100g pkt baby spinach leaves
Instructions:
  • Preheat the oven to 200°C and cut four 30cm lengths of baking paper. Arrange the potato in three rows down the center of each paper strip. Place the fish on top of the potatoes and season with pepper. Sprinkle half of the lemon rind over the fish.
  • Mix together the olives, shallots, and parsley. Spread the mixture over the fish. Fold the long sides together and tuck the ends to create a tidy parcel. Arrange the parcels on a baking tray and bake for 30 minutes.
  • Combine the mayonnaise with the remaining lemon rind.
  • Arrange the spinach leaves on serving plates and give them a refreshing splash of lemon juice. Add the potatoes and barramundi on top, being cautious of the hot steam when opening the parcels. Finish off with a generous dollop of zesty lemon mayonnaise for a delightful meal.

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