The cooler months usually mean warming stews and snuggling inside, but as the seasons change and summer approaches, the way we cook and take care of ourselves needs a little bit of a revamp.
One of the best tools when it comes to healthy cooking is the humble barbeque. It’s quick, versatile and you can pop almost anything on it with just a little seasoning or marinade to get a healthy and delicious dish.
The Mediterranean diet is considered one of the best in the world because it’s rich in healthy fats like olive oil, seafood and plenty of fruit and vegetables. These Mediterranean Fish Parcels with BBQ Vegetables is a perfect quick summer dish for a quiet night at home, but will also wow your guests if you’re entertaining – which is what it’s all about, right?
Mediterranean Fish Parcels with BBQ Vegetables
• 4 x 200g fillets of firm white fish (like swordfish or snapper)
• 1 small punnet of cherry tomatoes, halved
• ½ cup fresh basil leaves
• 1 bunch asparagus, 2-3cm trimmed off the ends
• 1 large zucchini, sliced into 1cm discs
• 1 red capsicum, core removed and sliced longways into 2cm wedges
• 20 button mushrooms, washed and stalks removed
• ½ lemon, juiced
• Extra virgin olive oil
• Sea salt and freshly cracked pepper
Makes about 1 ½ cups
• 350g Kalamata or green olives or a mixture of the two, drained and pitted
• 2 anchovy fillets
• 1 clove of garlic, minced
• ¼ cup fresh basil leaves
• ½ lemon, juiced
• 1 tbsp extra virgin olive oil
1. To make the olive tapenade, add all the required ingredients into a food processor or mortar and pestle and process until you have a chunky paste.
2. Heat your BBQ to medium to high heat. Add your chopped vegetables into a large bowl and drizzle with 2-3 tablespoons of olive oil and a pinch of salt and pepper and mix together well.
3. For the fish, make 4 pieces of aluminium foil around 30-40cm long – these are your parcels. Distribute the cherry tomatoes in the middle of the foil, then the fresh basil leaves and top with a piece of fish. Top the fish with a heaped tablespoon of olive tapenade and a drizzle of olive oil. Bring two sides of the foil together and roll them down tightly but leave a 1-2cm gap inside the parcel to allow for steaming. Do the same with the other side of the foil.
4. Place the fish parcels and the BBQ vegetables on the BBQ. Turn the vegetables every 5 minutes or so or until they have softened, with char marks and a golden colour to them. It should take 15-20 minutes for both the fish and vegetables to cook. You can check the fish is cooked by having a peek inside a parcel and cutting into the fish with a fork to ensure the centre is cooked through.
5. Serve each fish parcel on a plate along with a share platter of the BBQ vegetables, any leftover tapenade and fresh bread with olive oil or baked potatoes.
This is an easy crowd pleaser for a mid-week dinner that’ll have you feeling summer ready in no time!