Fish Parcels With Vegetables Recipe

Name: Fish Parcels With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 kg parsnips; 3 teaspoons skim milk, for mash (optional); 4 corn on the cob; 2 garlic cloves; 1 -2 small red chile; 1 teaspoon lemon zest; 1 teaspoon lemon juice; 1 teaspoon olive oil; 250 g cherry tomatoes; 4 (200 g) firm white fish fillets; 1 whole fennel bulb, thinly sliced lengthways (baby); 2 small basil leaves

Servings: persons

1 14 kg parsnips
3 teaspoons skim milk, for mash (optional)
4 corn on the cob
2 garlic cloves
1 -2 small red chile
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon olive oil
250 g cherry tomatoes
4 (200 g) firm white fish fillets
1 whole fennel bulb, thinly sliced lengthways (baby)
2 small basil leaves

1
preheat the oven to 200C (400F).
2
Cook the parsnips in a large saucepan of boiling water for 12 minutes or untill tender.
3
Drain and Mash.
4
Season with pepper.
5
Cook Corn in boiling water and Drain.
6
MEanwhile combine the basil, garlic, chilli, zest, lemon juice and olive oil in a small bowl.
7
Season to taste with black pepper.
8
Place the flat blad of a knife on cherry tomatos and press untill skins just burst.
9
Place the a fish fillet on a sheet of baking paper or tin foil big enough to fully encose it.
10
Smear the fish with basil mix.
11
Lay 2-3 fennel slices on the filler, then top with a few cherry tomatos.
12
Bring the two sides up then tripple fold to seal, do the same with the other ends.
13
Repeat steps untill all the fish are in parcels.
14
Place parcels in a tin.
15
Roast for 8-12 minutes or untill the fish is cooked enough to flake.
16
Place fillet parcels on a serving plate and serve with parsnip mash, corn and a green salad.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 14 kg parsnips, 3 teaspoons skim milk, for mash (optional), 4 corn on the cob, 2 garlic cloves, and more.

Yes, Fish Parcels With Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Parcels With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions