Mediterranean fish and vegetable parcels
Baked fish in parcels with sliced
tomatoes, fresh basil, green beans, red onion and olives.
3 tablespoons extra virgin olive
2 tablespoons lemon juice
1 clove garlic — finely chopped
2 tablespoons finely chopped fresh basil
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 large rectangles of baking parchment paper (or aluminum foil)
16 green beans — ends trimmed
2 x 6 oz (170g) firm white fish fillets (such as cod or snapper)
2 tomatoes — thickly sliced
10 thinly sliced red onion rings
6 black olives — pitted and halved
PREHEAT the oven to 425°F/220°C. MIX
together the olive oil, lemon juice, garlic, basil, salt and pepper
until well combined. PLACE half the green beans in the center of
each piece of paper. PLACE a fish fillet on top of each bed of
beans. ARRANGE the tomato slices overlapping over the fish, then
place equal amounts of the red onion rings and olives on top. SPOON
half the oil mixture over each. FOLD the paper over the fish and
vegetables and wrap up the parcels tightly. PLACE the parcels on a
baking tray and cook in a preheated oven for 16 minutes. REMOVE the
parcels from the oven and open (be careful, the steam is hot).
Variations: Use sliced zucchini instead of green beans.
Replace the basil with fresh parsley. Substitute white wine for
Serving suggestions: Serve with a fresh salad and crusty
bread on the side, or with steamed or boiled potatoes.