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Fish parcels

(Serves 4)

4 x 120g -150g white fish fillets (eg snapper, tarakihi, blue cod, gurnard)

2 lemons, zest & juice

1 tbsp chopped dill

Salt and freshly ground black pepper

Tin foil

Tear foil into 4 pieces, approximately 25cm square. Place a fillet on each piece of foil and season with salt and pepper. Squeeze lemon juice over each fillet and place 2 slices of lemon and sprigs of dill over the top. Fold over the top of fillet and wrap securely.

Bake in the oven for 8 – 10 minutes or until cooked. If you are using a BBQ, place the parcel on a medium hot BBQ plate for 8 minutes, or until cooked. Check if it is cooked by inserting a knife into the thickest part of the fillet and pulling the flesh apart slightly – flesh should be white and glossy. Be careful of the steam escaping from the parcel, it will burn. Serve with a fresh salad and potatoes or rice.

Approximate nutritional analysis per serve:

KJ 740  Cals 176  Fat 5(g)  Fibre 4(g)  Carbohydrate 4(g)

Updated recipe section funded by the Diabetes Foundation.