2009 Week 3: Fish Parcels and Vege Stack
Fresh Fish Parcels and Vege Stacks
- 4 medium fish fillets (gurnard, salmon, cod, snapper)
- 2 lemons
- 4 tsp olive oil
- Salt & pepper to taste
- 2 kumara, cut into 1cm slices, and par-boiled.
- 1 eggplant, cut into 1cm slices
- 2 capsicum, cut into broad strips
- 3 courgettes, cut length-ways
- 1 small jar pesto
- 100gm cheese, sliced
- 4 tsp balsamic vinegar
- fresh herbs
These vegetables may be substituted for whatever is in season.
Preheat the oven to 180 degrees C. Cut 4 sheets of aluminium foil, and place one fish fillet in the centre of each sheet.
Cut one lemon into 5mm slices, and place a couple on each piece of fish. Pour 1 teaspoon of olive oil over each fish and grind over some black pepper.
Fold the foil to create an airtight parcel, and place in the centre of the preheated oven for approximately 15 minutes or until steamed through but still moist.
Cook the vegetables until browned, and softened.
Assemble the vegetables into a stack on each plate next to a fish parcel, spreading pesto and cheese in between the vegetable slices. Pour one teaspoon of balsamic vinegar over each stack, and juice from the second lemon over the fish. Add herbs and seasoning to taste.
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