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Spanish fish parcels
Serves 2 | prep 20 mins | total time
Spanish fish parcels
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Serves 2 | prep 20 mins | total time
This slimmer dinner for two is under 400 calories a serving. Cooking in a parcel is a clever technique for perfectly cooked fish; almonds, sherry and olives add a Spanish twist
Rate
Nutritional information (per serving)
Calories
381Kcal
Fat
14gr
Saturates
1gr
Carbs
34gr
Sugars
6gr
Fibre
5gr
Protein
23gr
Salt
0.8gr
Ingredients
- 400g baby new potatoes
- 20g blanched almonds, roughly chopped
- 75g cherry tomatoes, halved
- ½ yellow pepper, thinly sliced
- 25g pitted green olives, sliced
- handful of parsley leaves
- 1 x 180g pack sea bream fillets
- zest and juice of ½ lemon
- 1 tbsp dry sherry, optional
- 2 tsp olive oil
Step by step
Get ahead
Use leftover cooked new potatoes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Cook the potatoes in boiling salted water for 15-20 minutes or until very tender. Drain and leave until cool enough to handle.
- Put the almonds in a small roasting tin and toast in the oven for 4 minutes until golden. Set a timer as you don’t want them to burn.
- Cut out 2 large squares of foil parchment paper (or use squares of foil with baking paper on top – see picture). Cut the new potatoes into thick slices and divide these between the 2 sheets, arranging them in the centre in a single layer. Top with the cherry tomatoes, yellow pepper, half the almonds, the olives and half the parsley.
- Sit the sea bream fillets on top, season and spoon over the lemon juice and zest, sherry (if using), olive oil and the remaining almonds. Seal the parcels tightly, then bake on a tray in the oven for 15-20 minutes until the fish is opaque and cooked through. Serve scattered with the remaining parsley, with salad or veg on the side.