Fish parcels with cucumber and tomato salsa

Fish parcels with cucumber and tomato salsa
  • 0:10 Prep
  • 0:05 Cook
  • 2 Servings
  • Capable cooks

Enclosing the fish inside a parcel locks in the flavour and juiciness of its natural flavour.

Featured in
15 minute meals, Cooking for 1 or 2


  • 1 225g sea perch fillet, halved diagonally
  • 2 teaspoons fresh lemon juice
  • Buttered sliced bread, to serve

cucumber & tomato salsa

  • 1/2 Lebanese cucumber, finely diced
  • 1/2 vine-ripened tomato, finely chopped
  • 1 green shallot, trimmed, sliced
  • 1 tablespoon chopped fresh continental parsley
  • 1 teaspoon fresh lemon juice


  • Step 1
    Cut two 25cm-long pieces of non-stick baking paper. Place a piece of fish in the centre of each. Drizzle each with 1 teaspoon of lemon juice. Fold in the sides of the paper to enclose the fish and tuck the ends under to form parcels. Place the parcels in a bamboo steamer or steamer basket over simmering water. Cover and steam for 5 minutes or until the fish flakes easily when tested with a fork.
  • Step 2
    Meanwhile, to make the salsa, place the cucumber, tomato, green shallot, parsley and lemon juice in a bowl, and toss well to combine.
  • Step 3
    Open the parcels and use an egg lifter or spatula to carefully transfer the fish to serving plates. Drizzle with a little of the remaining juices. Serve immediately with the cucumber & tomato salsa and bread.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 1092 kj


  • 18g

    Fat Total

  • 5g

    Saturated Fat

  • 1g


  • 23g


  • 87mg


  • 89.32mg


  • 2g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve
  • Author: Michelle Lawton
  • Publication: Australian Good Taste



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