Prep 20 mins • Cook 20 mins • Serves 4.
Prep 20 mins • Cook 20 mins • Serves 4.
• 1 red capsicum, seeded, sliced.
• 1 zucchini, cut into thin slices lengthways.
• 1 tbsp olive oil, plus 1 tbsp extra.
• 4 X 150 g white fish fillets.
• 50 g feta, crumbled.
• 1 tbsp capers.
• 1 lemon, juice.
• Basil leaves, mixed salad, to serve.
1 Preheat oven to moderate, 180 C.
2 Preheat a char-grill pan on high. Brush capsicum and zucchini with oil. Grill capsicum 3-4 mins and zucchini 1-2 mins each side, until tender and light grill marks appear.
3 Tear off 4 large pieces of baking paper (big enough to enclose fish and toppings).
4 Place each fillet in centre of each piece of baking paper. Top evenly with vegetables, feta and capers. Drizzle with juice and extra oil. Season to taste.
5 Gather corners of paper together and secure with kitchen string. Place on an oven tray or in a steamer basket.
6 Bake or steam 12-15 mins until fish is cooked when tested with skewer. Serve topped with basil leaves. Accompany with salad.
TIP: Wrapping fish in parcels steams the fish, keeping flesh moist during cooking. For variation, add some halved cherry tomatoes.
