Fish parcels with lemon and dill

Fish parcels with lemon and dill

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  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Lock in the freshness and flavour of the beautiful fish by steaming it inside a paper shell.

Featured in
Low kilojoule, Nutrition information


  • 2 lemons, juiced
  • 2 tablespoons dill leaves, finely chopped
  • 4 thick (about 200g each) white-fleshed fish fillets (such as blue eye or ling)
  • 2 green onions, thinly sliced diagonally
  • 8 small yellow button squash, halved
  • 200g snow peas, trimmed
  • 2 teaspoons extra virgin olive oil
  • lemon wedges, to serve


  • Step 1
    Combine 1/3 cup lemon juice and dill in a small bowl. Cut four 30cm-square pieces of non-stick baking paper.
  • Step 2
    Place 1 fillet, skin side down, in centre of 1 piece baking paper. Drizzle with one-quarter lemon mixture. Season with salt and pepper. Top with one-quarter green onion. Repeat with remaining fish, paper, lemon mixture and green onion. Fold paper edges and turn upwards to seal (so juices don’t run out) to form a parcel. Place parcels, in a single layer, in steamer basket. Steam, covered, over boiling water for 6 to 8 minutes or until fish is just cooked through. Transfer to a plate. Cover with foil to keep warm.
  • Step 3
    Place squash and snow peas in steamer basket. Steam, covered, over boiling water for 2 to 3 minutes or until just tender. Transfer to a heatproof bowl. Drizzle with oil and season with salt and pepper.
  • Step 4
    Place parcels on serving plates. Serve with squash, snow peas and lemon wedges.


  • 1112 kj


  • 6g

    Fat Total

  • 1.2g

    Saturated Fat

  • 3.2g


  • 44.6g


  • 86mg


  • 255mg


  • 5.9g

    Carbs (total)

All nutrition values are per serve
  • Author: Annette Forrest
  • Image credit: Steve Brown
  • Publication: Super Food Ideas



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