Fish in a Paper Package

This recipe is gluten and dairy-free.

Prep Time
20 minutes
Cook Time
40 minutes
Serving
Serves 1
Fish in a Paper Package

Method

Step 1. In a small baking dish, gently toss to combine the potato, passata, tomato, capsicum and seasonings. Bake in a hot oven 200°C for 35-40 minutes or until potato is cooked.

Step 2. Meanwhile, cut a piece of baking paper 40 x 30cm and place on a baking tray. Top with the zucchini and extra capsicum and season. Place the fish on the vegetables, season, drizzle with oil and a little squeeze of lemon juice. Fold over the paper to enclose the fish and crimp together the edges to seal or tie with kitchen string. Bake in a hot oven 200°C for 15-20 minutes or until fish is cooked.

Step 3. Serve the fish with an extra squeeze of lemon juice and the potatoes alongside.

 

Tip: capsicum may be replaced with the same amount of fennel.

And, extra passata may be frozen for future use.

Ingredients

  • 1 Medium-Small Red-Potato (100g), cut into 1cm pieces
  • 100ml Tomato Passata
  • 5 Cherry Tomatoes (50g), halved
  • ½ Small Red Capsicum (25g), finely sliced
  • Salt and Ground Black Pepper, to taste
  • 1 Small Zucchini (110g), peeled into ribbons
  • ½ Small Red Capsicum (25g), extra, finely sliced
  • 1 x 150g White Fish Fillet eg barramundi with skin
  • 2 Teaspoons Extra Virgin Olive Oil
  • Squeeze of Lemon juice

Per serve:

Energy: 1480kj (355kcal)

Protein: 25.9g

Fat: 15.2g

Carbohydrates: 23.7g

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