- 1 leek, pale section only, cut into matchsticks, washed, dried
- 2 green zucchini, ends trimmed, cut into matchsticks
- 1 fennel bulb, ends trimmed, thinly sliced
- 1 lemon, rind finely grated, sliced
- Freshly ground black pepper
- 4 (about 150g each) firm white fish fillets (such as ling or snapper)
- 3 (about 750g) orange sweet potatoes (kumara), peeled, cut into 3cm pieces
- 1 tablespoon skim milk
- Pinch of ground cinnamon
- Pinch of salt
- Step 1Preheat oven to 200°C. Cut four 40cm squares from non-stick baking paper.
- Step 2Arrange the leek, zucchini and fennel on 1 half of each sheet of paper. Sprinkle with lemon rind and season with pepper. Top with the fish and lemon slices. Fold the paper in half to enclose filling. Fold edges over to seal parcels. Place the parcels on a baking tray. Bake in preheated oven for 15 minutes or until fish is just cooked through.
- Step 3Meanwhile, place sweet potato in a steamer over a saucepan of simmering water (make sure base of the steamer doesn’t touch water). Steam, covered, for 10 minutes or until tender. Transfer to a heatproof bowl. Use a potato masher to mash until smooth. Add milk, cinnamon and salt, and stir to combine.
- Step 4Place the fish parcels on serving plates and serve immediately with the sweet potato mash.
All nutrition values are per serve