Baked Fish Veggie Parcels

Serves 4

Time 20 minutes

Ingredients

1 cup sugar snap peas, topped & tailed

1 red capsicum, quartered & finely sliced

1 zucchini, cut into batons

1 carrot, cut into thin batons

4 emperor fillets, thawed

2 cloves garlic, finely sliced

Knob of ginger, peeled & sliced into fine batons

1 red chilli, deseeded & finely sliced

4 slices lemon, plus juice of a lemon

2 tbsp extra virgin olive oil

2 handfuls of fresh coriander, leaves picked

Pinch salt flakes and black pepper

Boiled chat or Kipfler potato, to serve

Steamed broccolini, to serve

Method

Preheat the oven to 180°C. Cut 4 large sheets of baking paper. 

Divide the vegetables between the sheets, piling in the middle. Top each with a fish fillet, followed by the garlic, ginger, chilli and lemon.

Drizzle over the extra virgin olive oil and finish with a pile of fresh coriander leaves & pinch of salt flakes. 

Fold up the sides of the baking paper and roll the top, folding in the sides, to create a sealed parcel.  Bake in the oven for 20 minutes or until the fish is cooked through.

Serve each parcel on a plate, unrolling the top and folding down slightly. Serve with boiled chat or Kipfler potatoes and steamed broccolini drizzled with extra virgin olive oil.