Ingredients (Serves 2)
400 gram white fish fillets
100 grams Sweet Potato
75 grams Cherry Tomatoes
1 Zucchini
50 grams Kalamatta Olives (Pitted)
2 Tablespoons Chopped Parsley
1 Tablespoon Lemon Juice
Cooking Instructions
Pre heat oven to 180 degrees celsius.
Slice sweet potato and place into a bowl with 1 tablespoon of water. Cover bowl and place in microwave for 2 minutes.
Cut 2 sheets of baking paper into 40cm squares.
Arrange sweet potato slices into centre of baking paper and top each with fish fillets, tomatoes, olives and parsley. Pour lemon juice over the top.
Fold paper to enclose filling and form a parcel, tucking in the ends to prevent any liquid from spilling.
Place parcels onto a baking tray and bake for 15-20 minutes or until fish is cooked.
Remove from oven, place onto a plate, unwrap the baking paper and serve.
400 gram white fish fillets
100 grams Sweet Potato
75 grams Cherry Tomatoes
1 Zucchini
50 grams Kalamatta Olives (Pitted)
2 Tablespoons Chopped Parsley
1 Tablespoon Lemon Juice
Cooking Instructions
Pre heat oven to 180 degrees celsius.
Slice sweet potato and place into a bowl with 1 tablespoon of water. Cover bowl and place in microwave for 2 minutes.
Cut 2 sheets of baking paper into 40cm squares.
Arrange sweet potato slices into centre of baking paper and top each with fish fillets, tomatoes, olives and parsley. Pour lemon juice over the top.
Fold paper to enclose filling and form a parcel, tucking in the ends to prevent any liquid from spilling.
Place parcels onto a baking tray and bake for 15-20 minutes or until fish is cooked.
Remove from oven, place onto a plate, unwrap the baking paper and serve.
No comments:
Post a Comment