Australian
10 Minute Kitchen
From
10 Minute Kitchen
season
3
episode
5
Baked fish parcels, grilled haloumi
With
Jerry Mai
Jerry Mai shares this simple but scrumptios Baked Grilled Snapper with grilled Haloumi. Definitely worth including in your mid week repetoire
PREP
0
MINS
Cook
0
MINS
SERVES
4
About this recipe
Cooking fish in parcels holds in all the flavour and moisture, and these gorgeous Snapper parcels with lots of stunning Asian flavours, will definitely become a family favourite. Bright, tasty and simple
Ingredients
4 snapper fillets (250g each)
250g vine ripened cherry tomatoes
1 zucchini, sliced
Sea salt
Pepper
Olive oil
1/2 harissa spice
180g Riverina Dairy Co. haloumi
1 lemon, sliced
1/2 bunch parsley, chopped
Method
Pre-heat oven to 180C.
Roughly chop the zucchini and lemon. Remove the cherry tomatoes from the vine. Set aside.
Tear 4 large pieces of baking paper. Place a piece of fish on each piece of baking paper, season with sea salt, pepper and a splash of olive oil. Top the fish with lemon slices, zucchini slices and some cherry tomatoes. Wrap the parcels up.
Place the fish parcels on a tray and place in the oven. Cook for 10 mins or until the fish is cooked.
While the fish is cooking, slice the haloumi about 2cm in thickness. Heat a medium fry pan with a little olive oil over medium heat. Dredge the haloumi slices in the harissa spice. Once the pan is hot, fry the haloumi until it's golden brown, remove from the pan onto a plate.
Once the fish is cooked, remove from the oven and rest the parcels for 5 mins.
To serve, open the parcel and pull down the baking paper and top the fish with the harissa haloumi, olive oil and parsley.
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