Italian Fish Parcels
Clock Image
Prep: 10 mins
Cook: 15 mins
Your dinner is bagged up and ready for you to tuck into in. Cooking the fish in a paper parcel helps keep it moist and traps in the delicious Italian flavours.
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326 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 250g punnet of cherry tomatoes
  • 1 garlic clove
  • 1 lemon
  • 1 courgette
  • 2 large handfuls of baby leaf spinach
  • A 375g pack of fish pie mix
From your kitchen
  • Sea salt and freshly ground pepper
  • 2 tsp olive oil
You'll need
  • Vegetable peeler
  • Baking paper
  • Foil
  • Baking tray
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6.

  • 2.

    Halve the cherry tomatoes. Peel and thinly slice the garlic clove. Thinly slice half the lemon (save the other half for later).

  • 3.

    Create courgette ribbons using a peeler. Run the peeler down the sides of the courgette, till you get down to the seeded middle. Finely chop the seeded middle.

  • 4.

    Cut 2 large squares of baking paper and 2 large squares of foil. Place a square of baking paper on top of a square of foil.

  • 5.

    Add half the baby leaf spinach. Top with the halved tomatoes, sliced garlic and courgette ribbons. Add half the fish pie mix and lemon slices. Season generously. Drizzle with 1 tsp oil. Repeat with the remaining ingredients and squares of paper and foil.

  • 6.

    Bring all the edges of the foil together and crimp it. Ensure there are no holes. Place each parcel on a baking tray. Slide into the oven and cook for 15 mins till the fish is cooked and the veg is soft or wilted.

  • 7.

    Serve the fish parcels with wedges of the remaining lemon for squeezing.

  • Tip

    Getting Steamy
    Cooking fish and veg in a parcel locks in flavour and works with most fish and vegetables. Try a parcel with cod, fennel and lemon. Or mix it up and add Indian spices like garam masala or turmeric and sliced ginger.

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