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:

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

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