Healthy Fish Parcels

Blogged by: Norton Plaza & A Healthy Mum 16 Sep 2014 View comments

Ingredients

4 Norton Seafood snapper fillets
½ cup quinoa
100g semi-dried tomatoes
½ bunch Italian parsley, leaves roughly chopped
100g pine nuts
1 lemon, cut into wedges for serving
Salt and pepper for seasoning
Relish side salad

STEP 1 Place the quinoa and one cup of water in a saucepan and bring it to the boil. Allow it to cook for five minutes so it’s still quite crunchy.

STEP 2 Preheat your oven to 190°C and pre cut four squares of greaseproof paper to 30cm in size
and place them on an oven tray ready for cooking. Drain any excess water from the quinoa and stir through the tomatoes, parsley and pine nuts.

STEP 3 On each of the greaseproof paper squares, add a large spoonful of the quinoa mix and then rest a piece of seasoned snapper on top. Bring the sides of the paper up and fold over a few times to seal, then do the same with each end. Bake the parcels for 15 minutes or until the fish is tender. Serve with a lemon wedge and a side salad.

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