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Yoghurt-marinated fish wrapped in zucchini

Name: Yoghurt-marinated fish wrapped in zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 500g thick Greek-style yoghurt; 1/2 bunch mint, leaves picked, roughly chopped; 1 tsp dried chilli flakes; Finely grated zest of 1 lemon and juice of 2 lemons, plus extra wedges to serve; 4 x 200g skinless, firm white fish fillets (such as blue-eye); 2-3 long zucchinis, cut into 2mm-thick ribbons (a mandoline or vegetable peeler is ideal); 2 tbs olive oil; Roughly chopped flat-leaf parsley, to serve

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Yoghurt-marinated fish wrapped in zucchini

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by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

A yoghurt-marinated fish baked with a zucchini skin is the best way to show off your culinary skills for a chic lunch.

500g thick Greek-style yoghurt
1/2 bunch mint, leaves picked, roughly chopped
1 tsp dried chilli flakes
Finely grated zest of 1 lemon and juice of 2 lemons, plus extra wedges to serve
4 x 200g skinless, firm white fish fillets (such as blue-eye)
2-3 long zucchinis, cut into 2mm-thick ribbons (a mandoline or vegetable peeler is ideal)
2 tbs olive oil
Roughly chopped flat-leaf parsley, to serve

Method

1.

In the bowl of a small food processor, combine the yoghurt, mint, chilli flakes and lemon zest and juice, then whiz until well combined. Season.
2.

Place the fish fillets in a shallow glass dish. Pour over half the yoghurt marinade, spreading it over the fish with the back of a spoon. Cover dish with plastic wrap and refrigerate for 10 minutes.
3.

Season zucchini slices with salt and set aside for 1-2 minutes to soften slightly.
4.

Remove one fish fillet from the marinade. Place 6-8 zucchini slices over the fish, overlapping slightly, then tuck the ends underneath. Repeat with the remaining fish fillets and zucchini.
5.

Preheat the oven to 200°C.
6.

Cut four 30cm x 40cm rectangles of baking paper. Take one rectangle and fold in half. Open out and place one piece of fish in the centre along the crease. Spoon 1 tbs marinade over the fish and drizzle with 2 tsp olive oil. Season. Fold paper in half over fish and, using scissors, trim the open edges into a semicircle. Crimp at 1cm-2cm intervals, making firm creases to seal tightly. Twist the ends to secure and place on a baking tray. Repeat with remaining fish and paper.
7.

Cook for 8-10 minutes until the bags are puffed and golden. Remove the tray from the oven and allow the parcels to rest for 2-3 minutes.
8.

Transfer parcels to serving plates. Carefully cut open using scissors, then scatter a little parsley over the fish and serve with lemon wedges.