Mum's fish parcels
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Time to make:
45 mins (Hands-on time: 10 mins, Cooking time: 35 mins)
$2.50 per serve
(at time of publication)
Full ingredients list:
2 medium-sized potatoes
2 large carrots
1 teaspoon dried oregano
4 x 125g fresh fish fillets such as hake or tarakihi
4 fresh spinach leaves
1 cup trim milk
4 corn cobs
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200.C (or 180.C fan-forced). Cut potatoes and carrots in very thin slices (you can use a vegetable peeler to create long thin slices).
Step 2Cut 4 tinfoil squares, about 15cm x 15cm. Arrange potato and carrot slices on each square. Sprinkle with oregano. Arrange fish fillets on top. Cover with 1 spinach leaf.
Step 3To make each fish parcel, raise the four corners of tinfoil square, pour in 1/4 cup milk then twist corners to seal. Bake for 35 minutes. Serve with corn or a salad if you prefer.
Kale is a good substitute for spinach.
Experiment with kumara slices instead of potato.
For a creamier dish, use light coconut cream.
To reduce the oven time to 15 minutes, pre-cook potato and carrot slices in the microwave for 5 minutes on high.
Fresh salmon works beautifully in this recipe but it’s more expensive.
About this recipe
First published: May 2014