Prep 20 mins
Cook 35 mins
Low fat but rich in protiens.
- 1 1⁄4 kg parsnips
- 3 teaspoons skim milk, for mash (optional)
- 4 corn on the cob
- 2 garlic cloves
- 1 -2 small red chile
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 250 g cherry tomatoes
- 4 (200 g) firm white fish fillets
- 1 whole fennel bulb, thinly sliced lengthways (baby)
- 2 small basil leaves
- preheat the oven to 200C (400F).
- Cook the parsnips in a large saucepan of boiling water for 12 minutes or untill tender. Drain and Mash. Season with pepper. Cook Corn in boiling water and Drain.
- MEanwhile combine the basil, garlic, chilli, zest, lemon juice and olive oil in a small bowl. Season to taste with black pepper.
- Place the flat blad of a knife on cherry tomatos and press untill skins just burst.
- Place the a fish fillet on a sheet of baking paper or tin foil big enough to fully encose it. Smear the fish with basil mix. Lay 2-3 fennel slices on the filler, then top with a few cherry tomatos.
- Bring the two sides up then tripple fold to seal, do the same with the other ends.
- Repeat steps untill all the fish are in parcels.
- Place parcels in a tin. Roast for 8-12 minutes or untill the fish is cooked enough to flake.
- Place fillet parcels on a serving plate and serve with parsnip mash, corn and a green salad.