Mediterranean fish parcels with feta potatoes
Fish
30 Min
medium
4 People
Rating starstarstarstarstar
Thinly sliced, oven roasted potatoes topped with a sprinkle of feta cheese and served with a parcel of tender fish on a bed of lemon and garlic infused veg.

No Fish option - replacement is chicken schnitzels.

Increase cooking time to 10 minutes or until cooked through.
1. Set oven to 200ºC.

Thinly slice potatoes and toss with 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 25 minutes, or until tender.

2. Slice zucchini and spring onions into 2cm lengths. Wedge squash and halve tomatoes. Toss with crushed garlic, lemon zest, 2 tsp oregano and 1 tbsp olive oil. Tear 4 sheets of baking paper and divide even amounts of vegetables on top.

3. Lay fish fillets over vegetables, sprinkle over salt, pepper and 1 tsp dried sage. Slice 1/2 lemon and lay over top (wedge remaining) along with 1 tsp butter in each parcel.

4. To wrap the parcels, bring long sides of the paper together, fold over twice and tuck short sides underneath. Place on an oven tray and bake for 15-20 minutes, or until fish is cooked through.

5. When potatoes are cooked, remove from oven and crumble feta cheese on top.

6. Serve fish parcels with lemon wedges and roasted potatoes.

Notes:
You could also use dried Italian herbs or thyme instead of sage.

No Fish option - replacement is chicken schnitzels.

Increase cooking time to 10 minutes or until cooked through.
Potatoes 1kg
Zucchini 1/2
Spring onions 1/2 bunch
Yellow squash 2
Cherry tomatoes 1 punnet (200g)
Garlic 1 clove
Lemon 1
White fish fillets 2 packets
Feta cheese 1/2 block (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, dried sage, butter, baking paper, dried oregano