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Italian fish parcels
Italian fish parcels
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Prepare succulent dish in parchment for maximum flavor and minimal effort.
Ingredients:
  • 320g potato
  • 2 baby fennel bulbs, trimmed, thinly sliced, fronds reserved (see note)
  • 1 garlic clove, crushed
  • 4 (200g each) firm white fish fillets
  • 125g cherry tomatoes, halved
  • 1 tsp drained baby capers
  • 20.00 ml fresh oregano leaves
Instructions:
  • Preheat oven to 200°C/180°C fan-forced. Place a quarter of the potatoes slightly overlapping in the center of a piece of baking paper. Layer a quarter of the fennel and garlic on top, then add a fish fillet. Sprinkle with a quarter of the tomatoes, capers, and lemon rind. Drizzle with a quarter of the lemon juice.
  • Fold the baking paper to seal the filling by bringing 2 long sides to the center, then rolling up the short ends. Secure by tucking under the parcels. Place them on a large baking tray and repeat the process with the remaining ingredients.
  • Bake for 15-20 minutes until the potato is tender and the fish is just cooked through. Open the parcels, sprinkle with oregano and reserved fennel fronds, then serve.

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