Barbecued Fish Parcels
|Servings||Prep Time||Cook Time|
- 1 tbsp olive oil
- 250 g cherry tomatoes halved
- 2 cloves garlic crushed
- 1/2 cup pitted kalamata olives halved
- 2 tbsp capers
- 2 tsp lemon zest finely grated
- 2 tsp thyme leaves fresh
- 4 blue-eye fillets or other thick firm white fillets
- 1 tbsp flat-leaf parsley chopped fresh
- Preheat a kettle or covered barbecue to 200°C, with the hood closed.
- Combine the oil, tomatoes, garlic, olives, capers, lemon zest and thyme in a bowl. Season with pepper.
- Tear eight squares of baking paper, and divide into 4 lots of double-thick baking paper. (Alternatively, use double-thick pieces of foil.) Brush lightly with oil, and place a fish fillet onto each sheet. Top with the tomato mixture. Fold the foil or baking paper up around the filling, and seal the edges to enclose. (If you used baking paper, place the parcels on a tray before putting into the barbecue; this will prevent the paper from burning.)
- Place the parcels on the hotplate or grill rack over indirect heat and close the hood. Cook for 20 minutes, or until the fish flakes when tested with a fork.
- Open the parcels, watching for steam. Lift the fish and toppings onto serving plates and drizzle with cooking juices. Sprinkle with parsley.
Each serving provides 409 kJ, 97 kcal, 13 g protein, 4 g fat (<1 g saturated fat), 2 g carbohydrate (1 g sugars), <1 g fibre