This recipe may be good for you - because it's light and healthy - but that doesn't take away from the 'deliciousness factor'. We think the family will appreciate it as much as you do.
Serves 4
Ingredients
1 cup uncooked couscous
2 bunches broccolini, roughly chopped
4 medium zucchini, sliced
3 cups cherry tomatoes
2 lemons
Pinch salt and pepper
1½ cups low salt fish stock
2tsp baby capers
4x 175gm barramundi fish fillets
½ cup each: Dill and Parsley
Method
1. Pre-heat the oven to 180C.
2. On a flat workbench, place four lengths of aluminium foil 40cm long. Top the lengths of foil with the same size lengths of baking paper.
3. In the centre of the baking paper scatter ¼ cup of the couscous onto each piece.
4. Top the couscous with broccolini, zucchini and cherry tomatoes.
5. Slice one of the lemons into ½ cm rounds and place on top of the couscous and vegetables.
6. Season with a pinch of salt and pepper.
7. Pour the fish stock evenly over the parcels. Scatter with capers, dill and parsley.
8. Place a fillet of fish on the top of each parcel and fold in the sides and the ends to form a sealed parcel.
9. Repeat with the remaining 3 parcels and place them onto a flat baking tray.
10. Cook in the oven for 12-14 minutes, or until the fish is just cooked through.
11. Remove from the oven and place the parcels onto serving plates. Cut the remaining lemon into 4 wedges and serve with the fish parcels.
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