Olive & herb fish parcels

Готовим Fish Olive & herb fish parcels

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Lables: Low carb Low kilojoule Low sugar Paleo Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 190°C.
  2. Cut four 30cm sheets of foil and lay on work surface. Cut 4 sheets of baking paper the same size and place on top of foil.
  3. Divide spinach between parcels, then place a fish fillet on top. Divide zucchini and olives between parcels. Use a total of 2 tablespoons of the olive oil to drizzle onto fish. Season with salt and pepper.
  4. Place remaining oil in a small bowl, whisk in lemon juice and rind, garlic and fresh herbs, then season with salt and pepper. Pour a little of the mixture over each fillet, bring up the edges and seal.
  5. Bake for 10 minutes or until fish is cooked through - it will flake away easily when tested with a fork.
  6. Drizzle with remaining dressing, and serve with boiled chat potatoes, if desired.

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

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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