Olive & herb fish parcels

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Recipe «Olive & herb fish parcels» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.