Fish is packed full of essential Omega-3 fatty acids, vital to a balanced diet. Try and include some more fish in your diet with this easy recipe.
1 tbsp olive oil
4 fillets of thick white fish (for a sustainable option try whiting, flathead, mullet, bream or leatherjacket)
1 small red onion, very thinly sliced
1 large red capsicum, quartered, deseeded, very thinly sliced
2 zucchini, very finely shredded
60g snow peas, finely shredded
2 tbsp extra-virgin olive oil
sesame seeds, toasted, to serve
2 lemons, cut into cheeks or wedges, to serve
1 Preheat oven to 200˚C. Heat oil in a non-stick frying pan over a medium heat. When hot, add 2 fish fillets, skin-side up. Cook for 2 minutes or until browned. Transfer to a plate. Brown remaining fish fillets and transfer to plate.
2 Place 4 x squares of baking paper onto a flat surface. Place a fish fillet into the centre of each square.
3 Place onion, capsicum, zucchini and snow peas in a bowl. Toss until well combined.
4 Pile vegetables onto fish fillets. Drizzle oil over fish and vegetables. Season well with salt and pepper.
5 Gather baking paper around fish fillets and secure with kitchen twine. Place parcels onto a baking tray. Bake in oven for 10-15 minutes or until fish is cooked through. Top with toasted sesame seeds and serve with lemon cheeks.