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Steamed-fish Parcels

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Recipe Ingredients

  • 125g couscous
  • pinch saffron, optional
  • hot fish stock, to cover
  • 250g cherry tomatoes
  • 50g sun-dried tomatoes, finely chopped
  • finely grated zest and juice of 1 lemon
  • 3 spring onions, finely sliced
  • few sprigs fresh thyme, leaves picked,
  • plus extra sprigs to garnish
  • salt and pepper
  • 4 chunky white-fish fillets (skinless)
  • 2 tbsp extra-virgin olive oil

Recipe Directions

1. Preheat oven to 220°C. Put couscous and saffron, if using, into a heatproof bowl and just cover with hot stock. Cover bowl with clingfilm and set aside for 5 minutes.

2. Fluff up the couscous with a fork and mix in both types of tomatoes, lemon zest and juice, spring onions, thyme leaves and plenty of seasoning.

3. Lay out 4 x 31cm squares of wax paper and spoon a quarter of the couscous mixture into the middle of each square. Place a fish fillet on top of each and drizzle over the oil. Garnish each fillet with a small thyme sprig and some black pepper.

4. Working one at a time, lift the sides of the paper over the filling and roll down edges to seal (leaving some space above the fish). Move parcels to a baking tray and cook for 15 minutes or until fish is opaque and cooked through. Serve immediately with a green salad.


EACH SERVING 1 070kJ, 26g protein, 8g fat (1g saturated), 19g carbohydrate (3g sugars), 2g fibre.



Each Serving:

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