Spanish fish parcels

Spanish fish parcels
  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Cooking fish within the parcel locks in the beautiful Mediterranean flavours.

Featured in
Snapper recipes, Main recipes


  • 4 x 250g snapper fillets (with skin on)
  • 2 tablespoons olive oil
  • 420g can kidney beans, drained, rinsed
  • 6 green onions, thinly sliced
  • 1 vine-ripened tomato, halved, seeded, sliced lengthways
  • 2 large green chillies, thickly sliced
  • 1/4 cup (60ml) lime juice, plus wedges to serve
  • 1/2 cup (125g) light sour cream
  • 1/2 cup coriander leaves
  • Steamed rice, to serve


  • Step 1
    Preheat oven to 200°C. Cut each snapper fillet into 3 pieces widthways then season with salt and pepper. Heat oil in a large frying pan over medium- high heat and cook snapper, skin-side down, in batches, for 2 minutes. Transfer to a plate.
  • Step 2
    Teat for 40cm long sheets of baking paper. Place 3 pieces of snapper fillet, skin-side up, in the sentre of each sheet of baking paper.
  • Step 3
    Combine beans, green onions, tomato, chillies, and lime juice in a large bowl, then season with salt and pepper. Spoon bean mixture evenly over fish, then fold paper to enclose like a parcel, tucking ends under to secure. Place parcels on a large oven tray and bake in oven for 10 minutes or until fish is just cooked. Place parcels on plates. Open parcels and top with a dollop of sour cream and some coriander leaves. Serve immediately with lime wedges and steamed rice.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1942 kj


  • 20g

    Fat Total

  • 7g

    Saturated Fat

  • 5g


  • 57g


  • 170mg


  • 433.83mg


  • 5g

    Carbs (sugar)

  • 11g

    Carbs (total)

All nutrition values are per serve
  • Author: Michelle Noerianto
  • Image credit: Andrew Lehmann
  • Publication: Notebook:



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