Fish Parcels with Lemon & Dill

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Ingredients

2 lemons, juiced

2 tbsp Jacoub’s Lemon Dill Seasoning

4 thick (about 200g each) white-fleshed fish fillet

2 green onions, thinly sliced diagonally

8 small yellow button squash, halved

200g snow peas, trimmed

2 tsp extra virgin olive oil

lemon wedges, to serve

Preparation

1. Combine 1/3 cup lemon juice and Jacoub’s Lemon Dill Seasoning in a small bowl. Cut four 30cm-square pieces of non-stick baking paper.


2. Place 1 fillet skin side down in centre of baking paper. Drizzle with lemon juice. Season with Jacoub’s Lemon Dill Seasoning. Top with one-quarter green onion. Repeat with remaining fish, paper, lemon juice and green onion. Fold paper edges and turn upwards to seal to form a parcel. Place parcels in steamer basket. Steam, covered, over boiling water until fish is just cooked through. Transfer to a plate. Cover with foil to keep warm.


3. Place parcels on serving plates. Serve with squash, snow peas and lemon wedges.

Pro Tip

This is a great technique to start cooking fish, as it’s both easy to make and very forgiving.