Winter is the time of year we tend to hibernate, sleep a little longer, dress in warm baggy comfortable clothes (hmm…. track pants) and reach for warm comfort food. LOL… well for me anyway! During the colder months, satisfy your cravings by making healthy food choices, filling up on whole foods and planning to exercise to avoid weight gain and stay healthy all season long.
Healthy Baked Fish Parcels with Vegetables
These healthy baked fish parcels with vegetables is very easy. From start to finish, you will have this on the table in less than 30 minutes.
Add some delicious fresh vegetables with a clove of crushed garlic into a bowl and toss in olive oil. I’ve used zucchini, capsicum, baby carrots and snow peas. If you are in a real hurry you can have these already chopped and stored in an airtight container in the fridge until you’re ready to cook dinner.
Divide vegetable mix among the 4 sheets of foil, placing veggies in centre of the foil. Place a fish fillet on top, season with salt and pepper and top with onions and lemon slices.
Fold foil edges upward to seal and form parcels. Bake for 15 to 20 minutes or until fish is just cooked through. Carefully open foil parcels and serve warm.
I have created this recipe for a family of 4. For my family of 5 I would add more carrots, snow peas, use a larger capsicum and zucchini, along with some extra garlic and oil and additional fish fillet.
Healthy Baked Fish Parcels with Vegetables
Ingredients
Method
- Preheat oven to 220°C.
- Cut four 40cm lengths of foil.
- In a bowl toss zucchini, carrot, capsicum, snow peas and garlic together with 1 tablespoon olive oil. Season with salt and pepper.
- Divide vegetable mix among the 4 sheets of foil, placing veggies in centre of the foil.
- Place 1 fish fillet on top of vegetables, season with salt and pepper.
- Top with onions and lemon slices.
- Fold foil edges upward to seal and form parcels.
- Place on a baking tray.
- Bake for 15 to 20 minutes or until fish is just cooked through.
- Carefully open foil parcels. Sprinkle with chopped chives and serve warm.
4 comments
I have always been curious how people do this, thank you for the recipe Kat.
I have been on this No Count plan and love it, so much easier than counting points, takes the thinking out of dieting and just improved my all round knowledge of good wholesoom food.
That Basil and Tomato toast looks good. I struggle with lunches, find that I am too busy with the kids, making sure they are eating and end up making myself something that is quick and easy and not too healthy. So I think the best way to stay healthy this winter for me is to put the time into thinking ahead of what I can make myself.
Cooking the fish and vegetables together has me concerned. Does it make the vegetables “fishy” tasting?