Serves = 4
4 fillets of firm white fish, skin removed - approx 125g each (e.g Ling or Mahi Mahi.)
2 lemons
½ bunch of parsley, leaves only
4 garlic cloves, crushed
1 tbsp extra virgin olive oil
Baking paper
Preheat oven to 200℃
Cut four large squares of baking paper
Place one fillet of fish in the centre of each piece of baking paper
Grate the rind from both lemons and add to a bowl. Slice the lemon into discs
In a small bowl, combine the lemon rind, crushed garlic and chopped parsley leaves, with 1 Tbsp extra virgin olive oil
Spread ¼ of the lemon/garlic/parsley mixture on each piece of fish. Layer each fish with a slice or two of lemon
Take the two long sides of the baking paper and bring them into the middle so that they overlap
With the other two ends, twist them up. (Your parcel will look like a Christmas bon bon. Make sure that the fish is completely enclosed)
Place fish parcels, evenly spaced on a baking tray
Cook fish for 10-15 minutes, until the fish is white on the inside
Serve with a side salad, rice/crusty bread
Nutrition information (per serve):
Energy (703kJ)
Protein (25.4g)
Total fat (5.7g)
Saturated fat (1.0g)
Carbohydrate (1.2g); Starch (0.3g), Sugars (1.0g), Added sugars (0.0g), Free sugars (0.0g)
Dietary fibre (2.1g)
Sodium (93mg)
Calcium (72mg)
Iron (0.7mg)