Good Housekeeping //Hearst Owned

Steamed fish parcels

Name: Steamed fish parcels
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 g (4oz) cous cous; Pinch saffron, optional; Hot fish stock, to cover; 250 g (9oz) cherry tomatoes; 50 g (2oz) sun-dried tomatoes, finely chopped; Finely grated zest and juice of 1 lemon; 3 spring onion, finely sliced; Few sprigs fresh thyme, leaves picked, plus extra sprigs to garnish; 4 chunky white fish fillers (skinless); 2 tbsp. extra virgin olive oil

The initial cooking of the cous cous is needed to stop it crisping up too much in the oven.

By The GH Kitchen TeamPublished: 06 February 2014

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Yields:

Cook Time:

20 mins

Total Time:

20 mins

Cal/Serv:

256

Ingredients

125 g (4oz) cous cous
Pinch saffron, optional
Hot fish stock, to cover
250 g (9oz) cherry tomatoes
50 g (2oz) sun-dried tomatoes, finely chopped
Finely grated zest and juice of 1 lemon
3 spring onion, finely sliced
Few sprigs fresh thyme, leaves picked, plus extra sprigs to garnish
4 chunky white fish fillers (skinless)
2 Tbsp. extra virgin olive oil

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Put the cous cous and saffron (if using) into a heatproof bowl and just-cover with the hot fish stock. Cover the bowl with cling film and set-aside for 5min.
2. Step 2
  Fluff up the couscous with a fork and mix in both types of tomatoes, the lemon zest and juice, spring onions, thyme leaves and plenty of seasoning. Mix.
3. Step 3
  Lay out 4 x 30.5cm (12in) squares of baking parchment and spoon the cous cous mixture into the middle of the squares. Lay a fish fillet on top of each pile of cous cous and drizzle over the oil. Garnish each fillet with a small thyme sprig.
4. Step 4
  Working one at a time, lift the sides of the paper up and over the filling and roll down the edges to seal (leaving some space above the fish). Move the parcels on to a baking tray and cook for 15min or until fish is opaque and cooked through. Bring the parcels to the table and serve immediately with a green salad.

Per Serving:

Calories: 256
Fibre: 2 g
Total carbs: 19 g
Sugars: 3 g
Total fat: 8 g
Saturated fat: 1 g
Protein: 26 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time