Barramundi parcels

Baking the fish inside the parcels seals in the moisture and reduces the need for fats or oils making this a dieters delight.

Recipe «Barramundi parcels» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 6 coliban potatoes, cut into 1/2cm-thick slices, 2 barramundi fillets, halved crossways, Freshly ground pepper, 2 lemons, rind grated, juiced, 4 Always Fresh Kalamata olives, pitted, chopped , 3 shallots, trimmed, chopped, 1/2 cup fresh continental parsley, leaves torn, 1/3 cup Kraft 97% fat free mayonnaise , 100g pkt baby spinach leaves.

Ingredients:

• 6 coliban potatoes, cut into 1/2cm-thick slices 
• 2 barramundi fillets, halved crossways 
• Freshly ground pepper 
• 2 lemons, rind grated, juiced 
• 4 Always Fresh Kalamata olives, pitted, chopped 
• 3 shallots, trimmed, chopped 
• 1/2 cup fresh continental parsley, leaves torn 
• 1/3 cup Kraft 97% fat free mayonnaise 
• 100g pkt baby spinach leaves 

Instructions

1. Preheat oven to 200°C. Prepare 4 x 30cm lengths of baking paper. Divide the potato among the paper strips, placing the potato in three rows down the centre. Top with the fish and season with pepper. Sprinkle half of the lemon rind over the fish.
2. Combine olives, shallots and parsley. Spoon over the fish. Fold the two long sides together and tuck ends under to form a neat parcel. Place parcels on a baking tray and bake for 30 minutes.
3. Meanwhile, combine the mayonnaise and the remaining lemon rind.
4. Divide the spinach leaves among serving plates and squeeze with a little lemon juice. Top with the potatoes and barramundi (be careful when opening the parcels as the steam is hot). Serve with a dollop of lemon mayonnaise.