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