Mediterranean Fish Parcels with Roasted Vegetables Print this recipe Details Serves: 1Number of ingredients: 14To prep: 5 minutesTo cook: 12-15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1595Calories: 381Protein: 37gFat: 21.7gSaturated Fat: 3.5gCarbohydrates: 6.3gCarbohydrates per 100g: 1.43gFiber: 7gSodium: 530mgPotassium: 1245mg Ingredients Fish Parcel: 1 white fish fillet 6 cherry tomatoes, halved 4 olives, sliced A few thin slices of red onion Drizzle of olive oil ½ tsp dried oregano or thyme Lemon slices Salt & pepper Vegetables: 1 cup cauliflower florets 1 cup broccoli florets 2 teaspoons olive oil ½ teaspoons dried oregano or thyme Pepper to taste Dressing: 1 teaspoon extra virgin olive oil ½ teaspoon red wine vinegar or lemon juice ½ teaspoon Dijon mustard ½ small garlic clove, crushed Method Preheat oven to 180°C (350°F). Dressing: in a small bowl, add olive oil, vinegar, Dijon mustard and garlic. Stir to combine and set aside. Vegetables: In a bowl, toss cauliflower and broccoli with olive oil, dried herbs and pepper. Spread on a tray and place in the oven to roast for 15 minutes whilst you are preparing the fish. Place fish on baking paper or foil. Top with tomatoes, olives, onion, herbs, lemon, and olive oil. Wrap into a sealed parcel and place on a baking tray. Place in the oven. Vegetables would have already have been cooking for 15 minutes. Bake fish and vegetables for 15–18 minutes or until vegetables are golden and tender and fish is cooked through. Remove from the oven. Carefully remove fish from the baking paper and place it onto a dinner plate. Add vegetables and drizzle over dressing.
