Name: Olive & herb fish parcels
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 120g baby spinach leaves; 4 blue-eye fillets, deboned; 2 zucchini, sliced; 40 small black olives; 120ml extra virgin olive oil; 42.00 gm lemon juice; 2 tsp grated lemon rind; 1 garlic clove, finely chopped; 20.00 ml finely chopped mint; 40.00 ml finely chopped basil; 20.00 ml finely chopped chives

Olive & herb fish parcels

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Ingredients:

120g baby spinach leaves
4 blue-eye fillets, deboned
2 zucchini, sliced
40 small black olives
120ml extra virgin olive oil
42.00 gm lemon juice
2 tsp grated lemon rind
1 garlic clove, finely chopped
20.00 ml finely chopped mint
40.00 ml finely chopped basil
20.00 ml finely chopped chives

Instructions:

Preheat your oven to 190°C.
Prepare four 30cm sheets of foil and place them on your workspace. Then, cut four matching sheets of baking paper and layer them on top of the foil sheets.
Distribute spinach evenly among parcels. Top each with a fish fillet. Distribute zucchini and olives. Drizzle 2 tablespoons olive oil over fish. Season generously with salt and pepper.
In a small bowl, combine the remaining oil, lemon juice, lemon rind, garlic, fresh herbs, salt, and pepper. Drizzle a bit of the mixture over each fillet, then fold the edges and seal.
Bake for 10 minutes or until fish is cooked through and easily flakes with a fork test.
Drizzle the remaining dressing over the dish and enjoy with boiled chat potatoes, if desired.

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