adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fish parcels with lemon and dill
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Steam fish in a delicate paper pouch for maximum freshness and flavor.
Ingredients:
  • 2 lemons, juiced
  • 40.00 ml dill leaves, finely chopped
  • 4 thick (about 200g each) white-fleshed fish fillets (such as blue eye or ling)
  • 2 green onions, thinly sliced diagonally
  • 8 small yellow button squash, halved
  • 200g snow peas, trimmed
  • 9.20 gm extra virgin olive oil
  • lemon wedges, to serve
Instructions:
  • Mix together 1/3 cup of fresh lemon juice and dill in a small bowl. Then, prepare four 30cm-square pieces of non-stick baking paper.
  • Lay 1 fillet, skin side down, in the middle of a piece of parchment paper. Drizzle with one-quarter of the lemon mixture, season with salt and pepper, and sprinkle with one-quarter of the green onion. Repeat the process with the remaining fish, paper, lemon mixture, and green onion. Fold the paper edges up to seal the parcels tightly. Arrange the parcels in a single layer in a steamer basket. Steam covered over boiling water for 6 to 8 minutes until the fish is cooked through. Transfer to a plate and cover with foil to keep warm.
  • Steam squash and snow peas in a steamer basket for 2 to 3 minutes until tender. Transfer to a bowl and drizzle with oil, then season with salt and pepper.
  • Serve the parcels on plates with a side of squash and snow peas, garnished with lemon wedges.

Similar Recipes