Steamed fish and vegetable parcels

Prep 0 h : 15 m
Cook 0 h : 20 m


  • 240g carrots, cut into matchsticks

    240g courgette, cut into matchsticks

    4 x 200g skinless firm white fish fillets

    80ml lemon juice

    2 tbsp fresh dill

    Lemon cheeks, to serve


  • Preheat oven to 200°C. Divide carrots and courgette evenly among four 30cm (12in) baking paper squares. Place fish on vegetables; drizzle with juice. Fold ends and sides of paper to enclose fish (secure parcel with kitchen string, if necessary).

    Place parcels on an oven tray; bake for 15 minutes or until fish is just cooked. Top fish with dill; season. Serve with lemon cheeks or with roasted smashed potatoes, if you like.