Name: Healthy steamed fish and vegetable parcels
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium carrots (240g), cut into matchsticks; 2 medium zucchini (240g), cut into matchsticks; 4 x 200g (6½oz) skinless firm white fish fillets; 1/3 cup (80ml) lemon juice; 2 tablespoons fresh dill; lemon cheeks, to serve

This recipe and more delicious healthy recipes can be found in our book, Detox Diet.

Ingredients

2 medium carrots (240g), cut into matchsticks

2 medium zucchini (240g), cut into matchsticks

4 x 200g (6½oz) skinless firm white fish fillets

1/3 cup (80ml) lemon juice

2 tablespoons fresh dill

lemon cheeks, to serve

Method

1.Preheat oven to 200°C/400°F.

2.Divide carrots and zucchini evenly among four 30cm (12in) baking paper squares. Place fish on vegetables; drizzle with juice. Fold ends and sides of paper to enclose fish (secure parcel with kitchen string, if necessary).

3.Place parcels on an oven tray; bake for 15 minutes or until fish is just cooked.

4.Top fish with dill; season. Serve with lemon cheeks.

Any firm fish fillets can be used, such as red mullet, murray cod or queenfish.
Serve with roasted smashed potatoes, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Kate Brown