Fish Parcels with Tomato, Zucchini and Walnuts

Serves 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes


Tick off the ingredients as you buy them

  • 400g can Val Verde Peeled Tomatoes
  • 1/3 cup white wine
  • ¼ cup olive oil
  • 1 clove garlic, finely chopped
  • ¼ cup shredded basil leaves
  • sea salt and freshly ground pepper, to taste
  • 2 medium zucchini, thinly sliced
  • 4 (approx. 200g) firm white fleshed fish fillets eg. Ling
  • 1/3 cup chopped walnuts, toasted
  • crusty bread, to serve

Combine the tomatoes (broken slightly with a wooden spoon), white wine, oil, garlic, basil and season to taste.

Cut 4 x 40cm lengths of baking paper. Place a quarter of the zucchini slices in the centre of one sheet. Top with one piece of fish and season to taste. Spoon over a quarter of the tomato mixture. Bring the short sides of the paper up to meet in the middle, fold over several times to secure. Twist in both ends to secure and form a parcel. Repeat the process for the remaining 3 fillets. Place parcels on a baking tray.

Bake at 200°C (180°C fan forced) for 15-20 minutes or until fish is cooked through. Remove bag from oven and stand 2-3 minutes before carefully opening the bag. Sprinkle with walnuts and serve with bread.


Fish can also be baked in foil if desired.

The easiest way to toast the walnuts is to place them on the baking tray around the fish parcels for the last three minutes of cooking.

If you fish fillets are thick, you may need to increase the cooking time to 25 minutes.