Steamed Fish, Olives & Herb Parcels
Recipe: #27805
August 27, 2017
Categories: Snapper, Artichokes, Spinach Potluck, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, more
"From one of our national supermarkets free monthly magazine April '17."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (165.8 g)
- Calories 196
- Total Fat - 6.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 56.1 mg
- Sodium - 231.3 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0.4 g
- Sugars - 0.1 g
- Protein - 31.2 g
- Calcium - 61.6 mg
- Iron - 0.4 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
Cut 6 pieces of baking paper, 25cm x 35cm and place a fish fillet in the middle of each piece of baking paper.
Step 3
Arrange, artichoke, olives, semi-dried tomatoes, rind thyme and garlic over the fish and drizzle with olive oil and lemon juice and season to taste.
Step 4
Bring sides of the baking paper up to meet in the middle to form a pouch, twist the top gently and secure with kitchen string.
Step 5
Place parcels on a baking tray and bake for 10 to 12 minutes or until fish is cooked.
Step 6
Scatter with spinach leaves, to serve.
Tips
No special items needed.
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