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425 gram (13½ ounces) canned peeled baby potatoes; 340 gram (11 ounces) asparagus; 4 x 200g (6½-ounce) white Pat each fish fillet dry with paper towel. This will come in handy when placing your orders. Repeat with the remaining fish, herbs and paper. Bake at 180°C (350°F) for 25-30 minutes until the fish is cooked through and comes away from the bone easily. We forge ahead with the less adventurous, bought variety; fillets of ocean trout. Variations: Use sliced zucchini instead of green beans. This category only includes cookies that ensures basic functionalities and security features of the website. Put the parcels on a baking tray on the top shelf. You can see our full privacy policy. But opting out of some of these cookies may affect your browsing experience. Replace the basil with fresh parsley. Sprinkle with chives and serve with a side of. Squeeze the Seven-year-old Elyse goes fishing with her father from their kayak in Clovelly, she tells me. REMOVE the parcels from the oven and open (be careful, the steam is hot). Drizzle the fish with a little more oil. Turn over and … Interested in more Keto Seafood Recipes, try our; To make a larger batch of this Keto Baked Fish Parcels recipe adjust the servings above. – Best Low-carb Flour Alternatives for Keto, – Best Natural Sweeteners for Keto Dieting, 1.1 pounds (4 fillets) of White Fleshed Fish. Preheat the oven to 400 degrees. You can also use foil, or add the fish to the roasting tin of veg and roast for 10 mins at the top of the oven till the fish is white and flakes easily when pressed with a fork. Add to the zest and stir. Scrub the new potatoes and halve or quarter them so they're all roughly the same size. Lift two sides of the paper up and hold them together. Fold over the parchment to form a parcel and place on a large baking tray, bake for 15 minutes or until the fish is just cooked. Sprinkle over the remaining chives. Fold down to make a pleat. Let butter melt then a dd fish back to the pan. Finely chop the parsley, leaves and stalks, and the oregano leaves. Add the chopped veg. Repeat with the remaining fish, herbs and paper. Halve the lemon and cut one half into slices, then tuck 2-3 slices into each fish along with the herbs. Top with the cod and drizzle over the remaining lemon dressing. Toss 1 tbsp of this into the cavolo nero and divide between 4 large square sheets of baking parchment, placing it in the centre. « Choc-chip banana oat bars – aka Yummy Mummy bars!

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