Steamed mediterranean fish parcels Place a parcel onto each plate and let your guests unwrap their own. Learn how to make Mediterranean fish parcels and get the Smartpoints of the recipes. Place a haddock fillet into each parcel.

Ingredients of Steamed mediterranean fish parcels

  1. Prepare 2 tbsp of olive oil.
  2. You need 1 clove of garlic, sliced.
  3. You need 16 of cherry tomatoes, halved.
  4. You need 8 of kalamata olives, pitted and roughly chopped.
  5. You need 1 tbsp of capers.
  6. It's 500 g of (4 fillets) flaky white fish.
  7. Prepare 1 of small lemon, thinly sliced.
  8. You need 4 tbsp of white wine.
  9. You need 200 g of pearl couscous.

Steamed mediterranean fish parcels instructions

  1. Preheat oven to 200oC. Cut 4 large squares of parchment paper..
  2. In a frying pan cook the garlic, tomatoes, olives and capers in 1 tbsp of oil for 3min.
  3. Place a fish fillet in the center of each piece of parchment. Arrange a lemon slice on top of each fillet and evenly divide the tomatoes, olives, and capers among the fish parcels. Sprinkle with a pinch of salt and pepper. Drizzle with 1 tsp olive oil and 1 tbsp white wine in each parcel..
  4. Wrap each parcel by folding the sides together and creating a tent, ensuring there are no gaps as you fold the paper together. Place the parcels on a baking sheet and bake for 8 to 10 minutes..
  5. Cook the couscous.
  6. Discard the lemon, flake the fish and mix in with pearl couscous.

The initial cooking of the cous cous is needed to stop it crisping up too much in the oven. Savour the intense flavour of these low-fat treats. Serve at once, with steamed green beans. Place fish over vegetables, thin end of one piece overlapping thicker portion of the other. Mediterranean Fish en Papillote has all the classic flavors of that sunny region with tomatoes, olives, capers, garlic, olive oil, wine and lemon-all wrapped up in parchment paper parcels!

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