Preparation 10 minutes
Cooking 15 minutes
400g can Peeled Tomatoes
1/3 cup white wine
1/4 cup olive oil
1 clove garlic, finely chopped
1/4 cup shredded basil leaves
sea salt & freshly ground pepper, to taste
2 medium zucchini, thinly sliced
4 (approx. 200g) firm white fleshed fish
fillets eg. Ling
1/3 cup chopped walnuts, toasted
crusty bread, to serve
1 Preheat your oven to 200°C (180°C fan forced)
2 Combine the tomatoes (broken slightly with a wooden spoon), white wine, oil,
garlic, basil and season to taste.
3 Cut 4 x 40cm lengths of baking paper.
4 Place a quarter of the zucchini slices in the centre of one sheet. Top with one piece of fish and season to taste. Spoon over a quarter of the tomato mixture.
5 Bring the short sides of the paper up to meet in the middle, fold over several times to
secure. Twist in both ends to secure and form a parcel. Repeat the process for
the remaining 3 fillets. Place parcels on a baking tray.
6 Bake at 200°C (180°C fan forced) for 15-20 minutes or until fish is cooked
through. Remove bag from oven and stand 2-3 minutes before carefully
opening the bag. Sprinkle with walnuts and serve with bread.
Cook’s notes Fish can also be baked in foil if desired. The easiest way to toast the
walnuts is to place them on the baking tray around the fish parcels for the last
three minutes of cooking. If you fish fillets are thick, you may need to increase
the cooking time to 25 minutes.
The Carousel thanks Valverde for this recipe