Dill & Lemon Fish Parcels

Khanh Ong

Ingredients:

1 lemon sliced thin
4 sprigs of dill
2 150g fillets or murray cod, perch or bream
juice of 1 lemon
2 tbsp capers
2 tsp of sesame oil
6 spears of asparagus
6 vine cherry tomatoes
pinch of salt

Method:

Place 2 lemon slices on parchment paper and 1 sprig of dill.
Place a fillet of fish over and add 1 sprig of dill and 2 slices of lemon over the fish
Cover with the juice of half a lemon and 1 tbsp of capers and 1 tsp of sesame oil
Place 3 spears of asparagus to the side of the fish with 3 cherry tomato and a pinch of salt.
Wrap parchment tightly and repeat.
Place parcels in a 200C oven for 8-11 minutes until fish is cooked

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