Steamed mediterranean fish parcels
Steamed mediterranean fish parcels

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, steamed mediterranean fish parcels. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

I'm really excited to share this recipe with you today. Let me tell you why: We should eat more fish. Steamed Mediterranean Fish Parcels are prepared with olive oil, garlic, cherry tomatoes, Kalamata olives, capers, white fish, lemon, white wine, and basil.

Steamed mediterranean fish parcels is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Steamed mediterranean fish parcels is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have steamed mediterranean fish parcels using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Steamed mediterranean fish parcels:
  1. Take 2 tbsp olive oil
  2. Prepare 1 clove garlic, sliced
  3. Make ready 16 cherry tomatoes, halved
  4. Take 8 kalamata olives, pitted and roughly chopped
  5. Make ready 1 tbsp capers
  6. Get 500 g (4 fillets) flaky white fish
  7. Prepare 1 small lemon, thinly sliced
  8. Prepare 4 tbsp white wine
  9. Prepare 200 g pearl couscous

Into each of your paper bags/greaseproof parcels put a quarter of the butter (if using, it riches up the flavour nicely, but it's by no means necessary ), a quarter of the potatoes, then a fillet of fish, a. Try these Mediterranean-inspired fish parcels from Waitrose for a deliciously healthy main course. You can buy all the ingredients, view more recipes and. Learn how to make Mediterranean fish parcels and get the Smartpoints of the recipes.

Instructions to make Steamed mediterranean fish parcels:
  1. Preheat oven to 200oC. Cut 4 large squares of parchment paper.
  2. In a frying pan cook the garlic, tomatoes, olives and capers in 1 tbsp of oil for 3min
  3. Place a fish fillet in the center of each piece of parchment. Arrange a lemon slice on top of each fillet and evenly divide the tomatoes, olives, and capers among the fish parcels. Sprinkle with a pinch of salt and pepper. Drizzle with 1 tsp olive oil and 1 tbsp white wine in each parcel.
  4. Wrap each parcel by folding the sides together and creating a tent, ensuring there are no gaps as you fold the paper together. Place the parcels on a baking sheet and bake for 8 to 10 minutes.
  5. Cook the couscous
  6. Discard the lemon, flake the fish and mix in with pearl couscous

Place a haddock fillet into each parcel. Spoon over the WW Parmesan and Pesto Pasta Sauce over each fillet. Season and bring the long edges of the paper together and roll down to seal. The initial cooking of the cous cous is needed to stop it crisping up too much in the oven. But packed full of nutrients and protein.

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