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Mediterranean fish parcels


Mediterranean fish parcels (PHOTO: Drum)

Ingredients 14
Servings 4
Time 30 min

Ingredients

  • 60
    ml
    soft butter
  • 15
    ml
    15ml (1T) lemon juice
  • 2 cloves garlic, crushed
  • 30
    ml
    snipped chives
  • 15
    ml
    chopped black olives
  • 15
    ml
    chopped dill
  • 15
    ml
    lemon zest
  • salt and pepper
  • 12 thick slices of boiled potato
  • 2 tomatoes, sliced
  • 200
    g
    washed English spinach
  • 250
    g
    4 x portions thick-cut kingklip (or any firm, whitefleshed fish)
  • 1 small red onion, thinly sliced into rings
  • large green salad
 

Method

20 min
 

1 SAVOURY BUTTER

Mix the ingredients together and set aside.

2 Preheat the oven to 180°C. Cut four large squares of grease-proof paper and place onto a flat surface.

3 FISH

Arrange three slices of potato onto each square, and top with the tomatoes.

4 Top the tomatoes with the spinach, and place a portion of fish onto that.

5 Divide the butter into four portions and spread all over the fish. Top with the onion rings.

6 Fold the paper over the fish so it’s sealed, and bake for 20 minutes.

7 TO SERVE

Place a parcel onto each plate and let your guests unwrap their own. Serve with the salad.

 

 

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