Serves 4
Preparation time: 10 min
Cooking time: 20-25 mins
Ingredients:
- 75g baby spinach leaves, washed and drained
- 4 (180g each) thick white fish fillets
- 2 tablespoon extra-virgin olive oil
- Zest of 1 lemon
- ¼ teaspoon of freshly ground pepper
- 1 lemon quartered, to serve
- 1 tsp olive oil, for greasing
- 200g orange sweet potato, peeled and cut into thin slices
- 200g broccoli
- 200g green beans
Method:
-
Heat oven to 220°
- Cut four rectangles of foil about 45cm long (half as long again as it is wide). Brush the centre area with oil.
- Divide spinach between four sheets of foil and pile in the middle of each sheet.
- Season fish with lemon zest and freshly ground pepper and place on top of spinach.
- Drizzle the remaining oil over the fish.
- Bring the two short sides of foil to meet in middle and crimp foil from middle to edges shaping it into a half moon.
- Fold foil over again and crimp again so that no air can escape. Repeat for other three parcels.
- Arrange sweet potato on a baking tray brushed or sprayed with olive and bake in oven for 15-20 minutes, or until cooked. Watch carefully to avoid over-cooking and turn a few times.
- Bake fish for 15 min on an oven tray, bag will puff up like a balloon.
- Steam broccoli and beans for 7-8 minutes or until cooked.
- Snip open bag and slide fish onto plate.
-
Serve with lemon wedges and vegetables.
Nutritional analysis per serve:
Energy 1470kJ; Fat 15g, Saturated fat 3g; Protein 41g, Carbohydrate 9g; Fibre 6g; Sodium 200mg
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