Page 54 - MyMT EATS Recipe book (Proofed May 2017) (2)

Baked fish parcels with tomato and zucchini

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

1. Preheat the oven to 185C.
2. Line 4 small ovenproof dishes with baking paper, leaving some hanging over
on each side.
3. 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.
4. Place a fish fillet on each bed of vegetables and divide the fish stock
between them.
5. Drizzle over the olive oil, add the remaining tomatoes and dill, and season
well with salt and pepper.
6. Overlap the paper sides on each dish and crimp to secure.
7. 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.
8. Serve the parcels in the paper for guests to unfold. Accompany with a fresh
seasonal salad.