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Olive and herb fish parcels

Name: Olive and herb fish parcels
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 120g baby spinach leaves; 4 blue-eye fillets, deboned; 2 zucchini, sliced; 40 small black olives; 120ml extra virgin olive oil; 2 tablespoons lemon juice; 2 teaspoons grated lemon rind; 1 garlic clove, finely chopped; 1 tablespoon finely chopped mint; 2 tablespoons finely chopped basil; 1 tablespoon finely chopped chives

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Ingredients (11)

120g baby spinach leaves
4 blue-eye fillets, deboned
2 zucchini, sliced
40 small black olives
120ml extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons grated lemon rind
1 garlic clove, finely chopped
1 tablespoon finely chopped mint
2 tablespoons finely chopped basil
1 tablespoon finely chopped chives

Method

1.

Preheat the oven to 190°C.
2.

Cut four 30cm sheets of foil and lay on work surface. Cut 4 sheets of baking paper the same size and place on top of foil.
3.

Divide spinach between parcels, then place a fish fillet on top. Divide zucchini and olives between parcels. Use a total of 2 tablespoons of the olive oil to drizzle onto fish. Season with salt and pepper.
4.

Place remaining oil in a small bowl, whisk in lemon juice and rind, garlic and fresh herbs, then season with salt and pepper. Pour a little of the mixture over each fillet, bring up the edges and seal.
5.

Bake for 10 minutes or until fish is cooked through - it will flake away easily when tested with a fork.
6.

Drizzle with remaining dressing, and serve with boiled chat potatoes, if desired.