How To Make Fish parcels with romesco sauce & veg
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Serves:
Ingredients
- 4 white fish fillets (such as cod or haddock)
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 cup cherry tomatoes
- 4 tbsp romesco sauce
- Fresh parsley for garnish
Instructions
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Preheat oven to 400°F (200°C).
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Season fish fillets with salt and pepper.
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Cut four large squares of aluminum foil.
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Divide the sliced bell peppers, zucchini, and red onion among the foil squares.
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Drizzle olive oil over the vegetables and season with salt and pepper.
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Place a fish fillet on top of each vegetable pile.
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Top each fish fillet with a spoonful of romesco sauce.
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Seal the foil packs by folding them tightly.
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Place the foil packs on a baking tray and bake for 20-25 minutes, or until the fish is cooked through.
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Carefully open the foil packs and garnish with cherry tomatoes and fresh parsley.
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Serve the fish parcels with romesco sauce and vegetables.
Nutrition
- Calories : 250kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 60mg
- Sodium : 300mg
- Total Carbohydrates : 12g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 20g
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