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Baked fish parcels with tomato and zucchini
( SERVES 4 )

NZ Woman's Weekly

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The simple dish contains daily vegetables and makes its own sauce. Use a good-quality stock for the best flavour and add a dash of wine if you fancy. Add baby spinach leaves and capsicum if you want.

Ingredients

2	Potatoes, thinly sliced
1	Red onion, sliced
2	Zucchini, sliced on the angle
1 clove	Garlic, finely sliced
4	Fish fillets
20 small	Vine-ripened tomatoes, halved
¼ cup	Olive oil
2 cups	Fish stock, use a good quality variety
4 sprigs	Fresh dill, use the tips

Directions

Preheat the oven to 185C.
Line 4 small ovenproof dishes with baking paper, leaving some hanging over on each side.
In each container, arrange a layer of potatoes, then top with zucchini, red onion, a little garlic and most of the tomatoes, but not all.
Place a fish fillet on each bed of vegetables and divide the fish stock between them.
Drizzle over the olive oil, add the remaining tomatoes and dill, and season well with salt and pepper.
Overlap the paper sides on each dish and crimp to secure.
Bake the fish for 15-20 minutes, depending on the thickness of the fillets. The fish should be opaque and just flaking at the thickest part.
Serve the parcels in the paper for guests to unfold. Accompany with a fresh seasonal salad.