There’s so much to like about cooking “en papillote” or al Catocchio in Italian. It’s neat, clean and nutritious (and you can prep beforehand and let everything marinate). En papillote translates to “in paper”, but you can also use foil.
Thai Fish Parcels
Serves: 4
Prep: 5 mins
Cook: 30 mins
Fats: 6g
Carbs: 58g
Protein: 49g
Fibre: 5g
Ingredients
200gm spinach
1 yellow capsicum, sliced
360g (approx.) Cod, Barramundi or Snapper fillets
2 garlic cloves, crushed
3cm root ginger, peeled and grated
2 limes - 1 juiced, 1 cut into wedges
1 tbsp. olive oil
240g long-grain rice (1 and a bit cups)
1 bunch of chopped coriander leaves
Salt & pepper
Method
Preheat the oven to 200°C. Cut 4 large pieces of baking paper.
Divide the spinach and yellow capsicum equally between the 4 pieces of baking paper, place the fish fillets on top of the vegetables.
In a small bowl, combine the garlic, ginger, lime juice and olive oil and season with salt and pepper. Pour the marinade equally over each of the fish filets.
Carefully fold each baking paper parcel tightly, place on a baking tray and bake in the oven for 30 minutes, or until the fish is cooked through.
In the meantime, cook the rice according to instructions on packaging. Serve the fish parcels alongside the cooked rice, garnished with coriander and lime wedges.
*Note: Coriander can be substituted for chives