This dish is a great mid-week option as both preparation and cooking time is minimal. Health wise you’ll benefit from the protein, selenium, zinc, iodine and vitamins A and D (some species of fish only). Fish is also an excellent source of readily available long-chain omega-3 fatty acids, which are well known for their health benefits and are essential for life. Team this with the well known benefits of fresh veggies and you have yourself a tasty nutrient packed dinner.
Gluten Free, Dairy Free
- 2 white fish fillets (skin off). I like to use Ling.
- 1 cup kale.
- 1 eschalot, thinly sliced.
- ½ large zucchini, peeled into ribbons.
- ½ large carrot, peeled into ribbons.
- ½ bunch asparagus, trimmed and halved
- ½ lemon, sliced.
- 2 sprigs fresh lemon thyme.
- 1 tablespoon extra-virgin olive oil.
- Pinch salt and pepper.
- Preheat the oven to 180 (fan forced).
- Cut two squares of baking paper into large enough pieces that will enable you to create the fish and veggie parcels.
- Divide and layer the zucchini, carrot, kale, asparagus and eschalot into two piles in the middle of the baking paper pieces.
- Place the fish on top of each veggie stack.
- Layer the lemon slices on top of each piece of fish.
- Sprinkle the salt and pepper and olive oil over the top of the fish and finally place one sprig of lemon thyme on top.
- Wrap the fish parcels so that the parcels are completely covered.
- Bake for 20-25 minutes (depending on the thickness of the fish).
- Allow to sit for 5 minutes before serving just as it is.
- Enjoy x