Extracted from Batch from Scratch by Suzanne Mulholland (£18.99)
Photography by Andrew Hayes-Watkins.
Make These Fish Parcels for the Week Ahead
This recipe calls for hake, but any white fish works great
These easy-to-make parcels take the stress out of weeknight dinners (and are absolutely delicious).
Serves:
4
Prep:
5 minutes
Cook:
30 minutes
Ingredients
- 1 courgette, thinly sliced
- 3 large tomatoes, thinly sliced
- 4 hake fillets, skin removed
- 4 tbsp sun-dried tomato pesto
- 8 tbsp breadcrumbs
- 1/2 cup (70g) grated mozzarella
Method
If Making Ahead
Cut four squares of tin foil roughly 30cm x 30cm in size to make each of the parcels.
Arrange the courgette and tomato slices evenly between the foil squares, layering alternately as you go.
Place the hake fillets on top of the layered vegetables and spread each one with one tablespoon of pesto.
Mix the breadcrumbs and cheese in a small bowl and distribute the breadcrumb topping on top of all the fish fillets – the pesto should help the breadcrumbs to stick. Wrap each parcel up carefully.
Place into a labelled freezer bag and freeze flat.
OVEN
Preheat the oven to 180C/160C fan. Remove the frozen parcels from the freezer bag and place on a baking tray, opening them up slightly at the top. Bake for 30 minutes until the fish is cooked through.
AIR FRYER
Preheat the air fryer to 180C. Remove the frozen parcels from the freezer bag and place in the air fryer, opening them up slightly at the top. Cook for 25 minutes until the fish is cooked through.
If Cooking Now
Follow the method for ‘If Making Ahead’ until the end of the fourth step.
OVEN
Preheat the oven to 180C/160C fan. Place the parcels on a baking tray, open them up slightly at the top and cook for 25 minutes until the fish is cooked through.
AIR FRYER
Preheat the air fryer to 180C. Place the parcels in the air fryer, open them up slightly at the top and cook for 18–20 minutes until the fish is cooked through.
