Barbecued fish parcels | Reader's Digest Australia
Cooking fish in foil parcels on the barbecue is a great way to ensure that the delicate flesh of the fish remains soft and moist without being overcooked. The saltiness of olives and the piquancy of...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.
Cooking tools:
- Grill
- Kettle
- Mixing bowl
- Parchment paper
- Aluminum foil
- Pastry brush
- Tray
- Fork
- Serving platter
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tongs
- Kitchen timer
Ingredients
- 1 tablespoon olive oil
- 250 g cherry tomatoes, halved
- 2 cloves garlic, crushed
- 1?2 cup (75 g) pitted kalamata olives, halved
- 2 tablespoons capers
- 2 teaspoons finely grated lemon zest
- 2 teaspoons fresh thyme leaves
- freshly ground black pepper
- 4 blue-eye fillets or other thick firm white fillets
- 1 tablespoon chopped fresh flat-leaf parsley
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