Recipe by Jerry Mai ~ as seen on Channel Ten’s 10 Minute Kitchen 10minutekitchen.com © 10 Minute Kitchen
Ingredients
- 4 Snapper Fillets (250g each)
- 250g vine ripen Cherry Tomatoes
- 1 Zucchini, sliced
- Sea salt
- Pepper
- Olive oil
- ½ Harissa spice
- 180g Riverina Dairy Haloumi
- 1 Lemon, sliced
- ½ bunch parsley, chopped
Baked Fish Parcels with Harissa Spiced Haloumi
- To start pre-heat your oven to 180°C.
- Roughly chop zucchini and lemon. Remove the cherry tomatoes from the vine. Set aside
- Tear 4 large pieces of Glad Baking Paper. Place a piece of fish on each piece of baking paper season with sea salt, pepper and a splash of olive oil. Top the fish with lemon slices, zucchini slices and some cherry tomatoes. Wrap the parcels up.
- Place the fish parcels on a tray and place in the oven. Cook for 10 minutes or until the fish is cooked. You only want the fish just cooked through as once you remove it from the oven the residual heat will continue to cook it, you don’t want tough overcooked fish.
- While the fish is cooking, slice the Riverina Dairy Haloumi about 1-2cm thick. Heat a medium fry pan with a little olive oil over medium heat. Dredge the haloumi slices in the harissa spice. Once the pan is hot, fry the haloumi until it’s golden brown, remove from the pan onto a plate.
- Once the fish is cooked, remove from the oven and rest the parcels for 5 minutes.
- To serve, open the parcel and pull down the Glad Baking Paper and top the fish with the harissa haloumi, olive oil and parsley.
