Fish Parcels with Fresh Herbs and Cherry Tomatoes on the Vine



My favourite thing about cooking fish parcel style is that it’s an extremely easy and quick way to enjoy fish (which most people don’t eat the recommended amount of), it doesn’t make the kitchen smell, well … fishy, and you can play around with the flavours using different herbs and spices. Feel like Asian? Use coriander, fresh ginger, lime and chilli. Feel like Mediterranean? Use olives and basil. ⁣

Every time I’ve put these on my stories I’ve had messages requesting a ‘proper recipe’. This is about as simple as recipes get, but here you go!⁣

🛒 Ingredients ⁣

2 boneless white fish fillets (I use snapper) ⁣

1 tray of cherry tomatoes on the vine ⁣

1/2 cup of freshly chopped parsley ⁣

2 tbsp capers⁣

1/2 a lemon, cut into thin slices⁣

Salt/pepper⁣

👩‍🍳 Method ⁣

1️⃣ Preheat your oven to 180c.⁣

2️⃣ Cut two large squares of baking paper, place on a baking tray and then put a fillet of fish in the middle of each baking paper square. ⁣

3️⃣ Top each fillet with 2-3 lemon slices, half the parsley, 1 tbsp of capers, drizzle with a little olive oil and season with salt and pepper.⁣

4️⃣ Cut the tomato vine in half and place a tomato vine on top of each fish fillet. ⁣

5️⃣ Wrap up like a parcel, place on a baking tray seam side up and tuck ends underneath. Bake 10 ish minutes - the cooking time is really going to depend on how big/thick the fish fillets you have used are, but bake until it has just cooked through. You don’t want to overcook it.⁣

🍽 Serve with your choice of veg, salad, grains.. whatever you fancy.




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