Fish and vegetable parcels

Name: Fish and vegetable parcels
Ingredients: 2 Courgettes; 2 Spring onions; 1 Smoked sausage, or use a large chunk of mild pork salami (Main); 1 Corn cob, kernels sliced off; 2 cloves Crushed garlic; 1 Green chilli, finely chopped, optional; 1 knob Ginger, a small one, finely grated; 1 Lemon, zest and juice; 1 handful Chopped dill, or use parsley; 1 splash Olive oil; 4 Fish fillets, serving sized (Main); 1 loaf Crusty bread, or garlic bread, to serve

Tam West

Warren Elwin

Food writer

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These no-mess fish and vegetable parcels make a great weeknight meal and can be baked or barbecued.

Ingredients

2	Courgettes
2	Spring onions
1	Smoked sausage, or use a large chunk of mild pork salami (Main)
1	Corn cob, kernels sliced off
2 cloves	Crushed garlic
1	Green chilli, finely chopped, optional
1 knob	Ginger, a small one, finely grated
1	Lemon, zest and juice
1 handful	Chopped dill, or use parsley
1 splash	Olive oil
4	Fish fillets, serving sized (Main)
1 loaf	Crusty bread, or garlic bread, to serve

Directions

Finely slice courgettes, spring onions and a smoked sausage (or a large chunk of mild pork salami). Add the corn kernels, the crushed garlic, finely chopped green chilli if using, finely grated ginger, the lemon zest and juice and chopped dill (or parsley), and toss together well with a glug of olive oil.
Tear 4 individual sheets of foil and line with same sized sheets of baking paper. Evenly distribute the vegetables on to the paper, top with serving sized fillets of fish, then wrap up in the paper and then the foil.
Bake or barbecue parcels for 15-20 minutes until fish is just cooked. Unwrap, sprinkle with sea salt flakes and fresh dill, and serve with warm crusty (or garlic) bread.