Baked fish parcels with tomato and zucchini
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.
http://www.bite.co.nz/recipe/10458/Baked-fish-parcels-with-tomato-and-zucchini/
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