Dill & Lemon Fish ParcelsKhanh Ong
- 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
- 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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