Fish Fillet Packets

Ingredients

• 250 g large carrots (2 large carrots)
• 150 g celery stalks (2 stalks)
• 3 spring onions
• 75 g sun-dried tomatoes (in oil, drained)
• 4 tilapia fillets (180 g each, thawed)
• Salt
• Pepper
• 0.5 lemon
• 20 g capers (drained)
• 4 sprigs thyme
• 4 sprigs Rosemary
• 2 tbsp olive oil

Instructions

1. 1.

   Wash, peel, halve carrots and cut into very thin julienne strips. Wash celery, trim, split into ~7 cm pieces then julienne.

2. 2.

   Wash spring onions, cut into ~7 cm pieces then thin slices. Chop sun-dried tomatoes.

3. 3.

   Lay 4 sheets of parchment paper (30 x 20 cm) on the work surface and spread vegetable strips over them.

4. 4.

   Place one fillet on each sheet of vegetables. Season with salt and pepper. Squeeze 2 tsp lemon juice, drizzle ½ tsp over each fish, then scatter sun‑dried tomatoes and capers. Add a sprig of thyme and rosemary to each fillet.

5. 5.

   Drizzle each fillet with ½ tsp olive oil. Fold parchment into small packets and tie with kitchen twine. Bake in preheated oven at 200 °C (180 °C fan, gas 3) on the middle rack for 15–20 minutes.