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Spanish fish parcels
Spanish fish parcels
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Sealing fish in a parcel keeps in the vibrant Mediterranean tastes.
Ingredients:
  • 4 x 250g snapper fillets (with skin on)
  • 36.40 gm olive oil
  • 420g can kidney beans, drained, rinsed
  • 6 green onions, thinly sliced
  • 1 vine-ripened tomato, halved, seeded, sliced lengthways
  • 2 large green chillies, thickly sliced
  • 60ml lime juice
  • 125g sour cream
  • 125.00 ml coriander leaves
  • Steamed rice, to serve
Instructions:
  • Preheat your oven to 200°C. Cut each snapper fillet into 3 pieces widthways, season with salt and pepper. In a large frying pan over medium-high heat, fry snapper, skin-side down, in batches for 2 minutes. Transfer to a plate.
  • Prepare 4 sheets of 40cm long baking paper. Arrange 3 snapper fillets, skin-side up, in the center of each sheet.
  • In a large bowl, mix together beans, green onions, tomato, chilies, and lime juice. Season with salt and pepper. Spoon the bean mixture evenly over fish. Fold the paper to enclose like a parcel, tucking the ends under to secure. Place the parcels on a large oven tray and bake for 10 minutes or until the fish is cooked. To serve, open the parcels and top with a dollop of sour cream and some coriander leaves. Serve immediately with lime wedges and steamed rice.

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