Mediterranean Fish Parcels

Name: Mediterranean Fish Parcels
Ingredients: 2 small potatoes; 14 ounces white fish fillets firm; 1 1/2 ounces sun dried tomatoes coarsely chopped; 4 marinated artichoke hearts halved lengthwise; 2 ounces pitted kalamata olives; 3 tablespoons fresh flat leaf parsley coarsely shredded; 1 tablespoon lemon juice; 1 tablespoon olive oil; crusty bread to serve

9 ingredients

3 steps

Ingredients

2 small potatoes
14 ounces white fish fillets firm
1 1/2 ounces sun dried tomatoes coarsely chopped
4 marinated artichoke hearts halved lengthwise
2 ounces pitted kalamata olives
3 tablespoons fresh flat leaf parsley coarsely shredded
1 tablespoon lemon juice
1 tablespoon olive oil
crusty bread to serve

Directions

1

Preheat oven to 375°F. Place potatoes in a small saucepan and cover with cold water. Bring to a boil and cook for 10 mins, or until tender. Drain, let cool then slice thickly.
2

Place 2 sheets of parchment paper (16 x 16 inches each) on a flat work surface. Arrange potatoes in center of each square. Top each with fish, sun-dried tomatoes, artichoke hearts, olives and 1 1/2 tbsp parsley. Drizzle lemon juice and oil over top. Season. Fold paper to enclose filling and form a parcel, tucking in ends to prevent liquid from spilling. Transfer to a baking tray and bake for 15 mins, or until fish is cooked through.
3

Sprinkle with remaining parsley. Serve immediately with bread.