Why not try this tasty steamed fish and vegetables dish? It is best with either snapper or barramundi.
- 400g white fish, cut into four fingers
- 3 cloves garlic, crushed
- 1/4 cup parsley, chopped
- 1 teaspoon rosemary
- Zest of one lemon
- 1 tablespoon olive oil
- Salt and pepper
- 2 zucchini
- 1 carrot
- 1/2 onion, sliced
- 12 cherry tomatoes, halved
- 1 red capsicum, sliced thinly
- Lemon peel for garnish
Combine fish, garlic, parsley, rosemary, lemon zest, olive oil, salt and pepper in a bowl. Cover, place in the refrigerator and marinade for 15 minutes.
Using a vegetable peeler, peel ribbons of zucchini and carrot into a bowl. Add the onion, tomatoes and capsicum.
Using four pieces of baking paper, large enough to make parcels divide the vegetables between the four parcels. Top with the fish and marinade and twist the paper closed.
Steam the parcels for around 12 minutes. Serve with brown rice or noodles, garnished with the lemon peel.