This recipe for Slimmer’s Fish Parcels with Bell Peppers is great for those on a diet.
4 squares of greaseproof paper 70 cm x 70 cm
4 medium potatoes, parboiled with skins on
Ina Paarman’s Potato Spice
4 fish fillets, skinned and boned (e.g. Hake or Dorado)
4 t (20 ml) Ina Paarman’s Cajun Spice
4 T (60 ml) Ina Paarman’s Tomato Pesto
1 small red bell pepper, cut into tiny dice (blocks)
1 small yellow bell pepper, cut into tiny dice (blocks)
Sprigs of thyme
Fold a square of greaseproof paper in half and trim to make a big heart shape (see how Here). Open the trimmed heart flat on the table.
Rub the tiniest amount of oil over the centre part of the heart. Slice potatoes and pack out on one half of each heart. Leave a wide margin around the outer edges.
Season the potatoes with Potato Spice. Place the fish on the potatoes and sprinkle generously with Cajun Spice. Squeeze and spread the Tomato Pesto over the fish. Divide diced peppers between the fish parcels. Season with a little more Cajun Spice. Place a twig of thyme on top of peppers.
Close the parcel by making deep folds all around the outer edges. Start at the top of the heart and finish at the point. Secure the last fold with a paper clip.
Place the parcels on a baking sheet. (can be pre-prepared and refrigerated to this stage). Bake for 25 minutes. Leave to rest for 5 minutes.
Serve with a green salad dressed with our Lite Honey Mustard or Lite Greek Dressing.
By: Ina Paarman