Puttanesca fish parcels

Total cost: $23.00 / $5.75 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 30 mins

Cooking:

Ingredients

4 x 30cm square pieces baking paper

4 x 130g firm white fish fillets: sustainable species include Emperors, Snappers, Barramundi, or Spanish Mackerel, and others.

1 cup roasted garlic tomato pasta sauce

1/2 cup pitted kalamata olives

3 teaspoons drained baby capers

8 fresh thyme sprigs

2/3 cup fresh basil leaves

12 new potatoes, halved

450g packet frozen mixed vegetables

Method

Preheat oven to 200°C. Place the baking paper squares on work bench. Top evenly with fish fillets, tomato sauce, olives, capers, thyme and half of the basil leaves. Enclose parcels, securing loosely with string, if needed.

Transfer fish parcels to a baking tray. Bake for 15 minutes, or until fish is just cooked through.

Meanwhile, microwave, boil or steam potatoes until tender, adding frozen vegetables mixture for the last 5 minutes of cooking time. Drain. Transfer to serving plates.

To serve

Serve fish parcels with potatoes and vegies. Scatter with remaining basil.

TIP: try substituting other Italian herbs such as oregano or Continental parsley.

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Puttanesca fish parcels

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Puttanesca fish parcels

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