Fish parcels with white beans
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Time to make:
35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
$4.14 per serve
(at time of publication)
Full ingredients list:
- 700g sweet potato, peeled, cut into 2cm-chunks
- Cooking oil spray
- 2 lemons, thinly sliced
- 400g tin cannellini beans, rinsed and drained
- 4 x 150g firm white fish fillets, skin off (eg. snapper)
- 2 large vine ripened tomatoes, diced
- 1 tablespoon baby capers, rinsed and drained
- 1/4 cup white wine
- baby basil leaves and lemon wedges, to serve
- 4 cups mixed salad leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C and line a large baking tray with baking paper. Place sweet potato onto prepared tray and spray lightly with oil. Roast for 25 minutes, or until golden.
Step 2 Meanwhile, cut 4 x 40cm-long pieces of foil and spray each lightly with oil. Place 3 slices of lemon, slightly overlapping, into the centre of each piece of foil. Top each with 1/4 of the cannellini beans and then a piece of fish. Sprinkle each with ¼ of the tomato, capers and wine. Season with freshly ground black pepper. Wrap foil to form a parcel and enclose fish.
Step 3 Place fish parcels onto a second baking tray. Bake for 12–15 minutes, or until fish is just cooked through and flakes easily with a fork. Transfer fish and beans from parcel to serving plates. Garnish with baby basil leaves. Serve with roasted sweet potato, salad leaves and a wedge of lemon.
Replace cannellini beans with tinned butter beans, or chickpeas.
About this recipe
First published: February 2013