Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 350grams baby potatoes, sliced
- 75grams cherry tomatoes, halved
- 1 medium leeks, finely sliced
- 1 fennel bulb, finely sliced
- 100grams green olives, pitted and halved
- 2 cloves garlic, peeled and minced
- 1 large lemon, cut into wedges
- 1tablespoons olive oil
- 1/3 cup white wine
- 4 seabass fillets
- 3tablespoons parsley, fresh, chopped
- 1 pinch cracked black pepper
Nutrition per serving
1300kJ / 310Cal
1300 Kilojoules or 310 Calories
15% of daily energy intake*
Protein
21.6grams
Fat
14.0grams
Carbs
18.6grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Baking fish in parchment paper is a hassle free way to ensure it is cooked perfectly every time.
Instruction tip
Use any kind of white fish you like in this recipe, adjusting the cooking time accordingly.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced and cut parchment paper into 4 30cm squares.
Step 2 of 4
Arrange slices of potato, cherry tomatoes and leeks on each of the pieces of parchment. Add a lemon wedge, garlic, a glug of olive oil, cracked black pepper and half the wine. Scrunch up the edges of the paper to seal and form a parcel. Place on a baking tray and bake for 15 minutes.
Step 3 of 4
Remove the parcels from the oven and place a fish fillet in each along with green olives and the remaining oil and wine. Reseal and place back in the oven for 8 minutes.
Step 4 of 4
Serve the parcels open on plates scattered with fresh parsley and topped with more cracked black pepper.
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