Best Fish Parcels Recipes

MEDITERRANEAN FISH PARCELS

Steps:

• Preheat the oven to fan 170C/conventional 190C/gas 5. Boil potatoes in lightly salted water for about 12 minutes or until tender, then drain well.
• Take 2 large sheets of foil, about 30cm square, and brush the middle area of each sheet with the olive oil. Put a fish fillet on top and spread with the tomato paste. Sprinkle with the lemon zest and juice, add the cooked potatoes, olives and capers and season with ground pepper.
• Lay a sprig of rosemary or thyme on top then loosely wrap and secure each parcel tightly to completely enclose the ingredients. You can prepare these up to half a day in advance and keep them in the fridge.
• Put the fish parcels on a baking sheet and bake for 20-25 minutes, or until the fish flakes when tested with a fork. Serve at once, with steamed green beans.

BAKED FISH PARCELS

Steps:

• Preheat the oven to 200° C with a baking tray in the centre of the oven.
• Measure the soy sauce and lemon juice into a small bowl. Add the cornflour and mix until the are no lumps, then stir in the sweet chilli sauce, garlic and chopped coriander (if using).
• Cut the carrot into thin julienne's and top and tail the beans or trim the asparagus spears and cut them diagonally into 5cm pieces. Place a 30x40 cm piece of baking paper (or foil) on a dinner plate (this stops the sauce running off) and place half the vegetables in the middle. Place one serving of the fish on top of the vegetables, then drizzle the stack with half the sauce. Fold up the edges of the baking paper (or foil) sheets and seal loosely with paperclips. Repeat the process on another sheet of paper or foil.
• Carefully lift the parcels onto the hot baking tray in the oven, then bake at 200° C for 12 minutes. Remove the tray from the oven and allow the parcels to cool for a few minutes before serving with rice or noodles.

STEAMED FISH & PAK CHOI PARCELS

Steps:

• Heat oven to 200C/180C fan/gas 6. Place each fillet in the centre of a large square of foil. Top with the pak choi, spring onions, chilli and ginger, then pull up the edges of the foil.
• Mix together the soy sauce, lime juice and 1 tbsp of water then spoon a little over each fillet. Crimp the top of the foil to enclose the fish and make sure there are no gaps for the steam to escape.
• Place the parcels on a baking sheet and bake for 10-15 mins until the fish is cooked through (this will depend on the thickness of your fish). Open up the parcels and drizzle over a few drops of sesame oil. Serve with rice.

SWEET CHILLI FISH PARCELS

Steps:

• Preheat oven to 180C (160C fan forced).
• Tear off 4 pieces of foil about 40cm long and place on a flat work surface and top each piece with a piece of baking paper.
• Combine chilli sauce, oyster sauce and sesame oil in a small jug.
• At centre of each piece of paper, place a quarter of the bok choy, carrot and capsicum and top with the fish and then drizzle with sauce mixture and then top with the ginger and fold to make a parcel.
• Place seam side down on a baking tray and bake for 20 to 25 minutes or until cooked (fish will flake when tested with a fork).
• Place rice in a medium saucepan and wash under cold water until water runs clear and drain.
• Add coconut milk and 1 1/2 cups of water and cover with a titght fitting lid and bring to the boil, reduce hat and cook rice for 10 to 12 minutes or until liquid is alsmost absorbed.
• Remove rice from the heat and stand for 5 minutes (DO NOT lift lid).
• Fluff with a fork to separate grains.
• Remove fish from parcels and serve with rice and top with coriander.

CURRY COCONUT FISH PARCELS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tear off 4 large pieces of foil, double them up, then place a fish fillet in the middle of each. Spread over the curry paste. Divide the coconut, lime zest and juice, and soy between each fillet. Bring up the sides of the foil, then scrunch the edges and sides together to make 2 sealed parcels.
• Put the parcels on a baking tray and bake for 10-15 mins. Tip the rice into a pan with plenty of water, and boil for 12-15 mins or until cooked. Drain well. Serve the fish on the rice, drizzle over the chilli sauce and scatter with sliced chilli. Serve with broccoli and lime wedges.

ASPARAGUS, FISH DINNER PARCELS

Steps:

• Preheat oven to 400F (200C).
• Cut four 12 x 13 inch rectangles of parchment.
• paper (foil may be substituted if cooking in a conventional oven).
• Fold in half lengthwise and crease.
• Open each one.
• Arrange fish fillets on one side of each rectangle.
• Drizzle evenly with lemon juice.
• Place four asparagus spears on top of each fillet.
• Sprinkle tomato, onion and herbs evenly over asparagus.
• Season with salt and pepper.
• Fold other half of paper over.
• Seal completely by making a double 1/2 inch fold on all cut edges.
• Place parcels on a baking sheet.
• Bake in preheated oven about 10 minutes or until fish flakes and asparagus is crisp-tender.
• (If using parchment paper you can microwave on full power 9 to 10 minutes. Allow to stand 5 minutes).
• Serve on individual plates.

BAKED FISH AND THAI VEGETABLE PARCELS

Steps:

• Preheat oven to 180°C.
• Heat a wok over a high heat.
• Add the olive oil, onion and carrots.
• Stir through the curry paste and toss in remaining vegetables.
• Cook for 2- 3 minutes until vegetables begin to soften.
• Lay out 4 double pieces of foil, each about 25cm.
• Place a quarter of the vegetables into the centre of each square, discarding most of the juices from the wok (if there are any).
• Top each with a piece of fish, drizzle on the lime juice (one tablespoon per pack) and lightly season with salt and pepper.
• Fold and seal tightly.
• Place on a baking tray (or on a BBQ with a lid) and bake for 10- 15 minutes (depending on the thickness of the fish) or until fish is just cooked through.
• Serve with fresh coriander leaves and steamed jasmine rice.

FISH PARCELS WITH ROMESCO SAUCE & VEG

Steps:

• Heat oven to 200C/180C fan/gas 6. Put each fish fillet on a large piece of baking parchment and top each with a few slices of lemon and a sprig of thyme. Drizzle with 1 tsp of the oil and season. Fold over the top edges of each piece of parchment to make a seal, then scrunch up the ends like a sweet wrapper. Put the parcels on a baking sheet and bake in oven for 15 mins.
• Meanwhile, steam the cauliflower for 4 mins, then add the spring onions for 3 mins more or until tender. Pat dry, then toss the veg in 2 tsp olive oil and season. In a large frying pan, toast the bread pieces in the remaining oil, then add the chilli and garlic, and cook for 1 min. Tip into a food processor with the nuts, peppers, tomato and vinegar, and pulse until you have a rough paste. Season and put to one side.
• Wipe then heat the frying pan. Add the cauliflower wedges and spring onions, and cook for a few mins each side to brown. Serve alongside the fish and sauce.

FISH PARCELS

Steps:

• Preheat the oven to 200C/400F/gas mark 6.
• Cut a large square of foil approx 25cm x 25cm.
• Place the fish, leeks, beans and parsley into the centre of the foil and spoon over the crème fraîche and stock mix, season with the pepper, and then fold and secure into a parcel.
• Place on a baking sheet and cook for 15 minutes.
• Open the parcel and transfer to a serving plate.
• Serve with chunky bread to mop up the juices and some extra vegetables to boost your daily intake (because it will only provide 1 portion without any extra vegetables).