Italian Fish and Veggie Pockets
This mouth-watering recipe is ready in just 38 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
Special equipment: 4 large sheets of aluminum foil or parchment paper
Preheat the oven to 180°C/350°F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
Lay out the four sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle two tablespoons of white wine, one tablespoon of lemon juice, and one teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with two slices of lemon.
Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.
Preheat the oven to 180°C/350°F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
Lay out the four sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle two tablespoons of white wine, one tablespoon of lemon juice, and one teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with two slices of lemon.
Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.
Rate this recipe
Overall Rating:
4.60
(24)
