Fish parcels with spiced sweet potato mash

Cooking Fish Fish parcels with spiced sweet potato mash

Here is a complete family meal, including vegetables, that can be on the table in about 35 minutes.

Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Cut four 40cm squares from non-stick baking paper.
  2. Arrange the leek, zucchini and fennel on 1 half of each sheet of paper. Sprinkle with lemon rind and season with pepper. Top with the fish and lemon slices. Fold the paper in half to enclose filling. Fold edges over to seal parcels. Place the parcels on a baking tray. Bake in preheated oven for 15 minutes or until fish is just cooked through.
  3. Meanwhile, place sweet potato in a steamer over a saucepan of simmering water (make sure base of the steamer doesn't touch water). Steam, covered, for 10 minutes or until tender. Transfer to a heatproof bowl. Use a potato masher to mash until smooth. Add milk, cinnamon and salt, and stir to combine.
  4. Place the fish parcels on serving plates and serve immediately with the sweet potato mash.

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1 leek, pale section only, cut into matchsticks, washed, dried
2 green zucchini, ends trimmed, cut into matchsticks
1 fennel bulb, ends trimmed, thinly sliced
1 lemon, rind finely grated, sliced
Freshly ground black pepper
4 firm white fish fillets
3 orange sweet potatoes , peeled, cut into 3cm pieces
1 tbsp skim milk
Pinch of ground cinnamon
Pinch of salt

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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