Mediterranean Fish Parcels

Parcels
Recovery
Body Fat
Servings: 1
A great go to after a long day a work. Simply spend 5 minutes prepping the ingredients then pop into the oven, whilst you relax. High quality protein, with different vegetables and herbs bursting with flavour - different combinations to try out so you will never get bored!

Salmon with Fennel, Orange and Rosemary

Ingredients

1 fillet of salmon
½ bulb of fennel
1 sprig of rosemary
Zest and juice of ½ orange

Method

  1. Pre-heat your oven to 200oc.
  2. Layout a large piece of tin foil and place the salmon in the centre. Season with salt and pepper. Place the sprig of rosemary over the salmon. Finely slice the fennel and place onto the salmon. Zest the orange and squeeze the juice over the salmon. Now grab all four corner of the foil and fold together to form a parcel. There needs to be plenty space inside for the fish to steam.
  3. Place into the oven for 8-10 minutes or until the fish is cooked through. Once cooked peel open the parcel and serve.

Seabass with Lemongrass, Chilli, Ginger and Dill

Ingredients

1 fillet of seabass
1 stick of lemon grass
½ red chilli
½ cm piece of ginger
1 large sprig of dill

Method

  1. Pre-heat your oven to 200oc.
  2. Layout a large piece of tin foil and place the seabass in the centre skin side up. Season with salt and pepper. Place the dill over the seabass. Finely chop the ginger, chilli and lemongrass and sprinkle of the seabass. Now grab the four corners of the foil and fold together to form a parcel. There needs to be plenty of space inside for the fish to steam.
  3. Place into the oven and cook for 8-10minutes or until the fish is cooked through. Once cooked peel open the parcel. Gently peel away the skin of the seabass and serve.

Cod with Tarragon, Shallots and Lemon

Ingredients

1 fillet of cod
1 large sprig of tarragon
1 banana shallot
½ lemon
2-3 basil leaves
2 tbsp. frozen peas

Method

  1. Pre-heat the oven to 200C.
  2. Layout a large piece of tin foil and place the cod in the centre, season with salt and pepper. Lay the tarragon over the cod, along with the basil leaves and peas. Peel the shallots and slice into thin rounds and sprinkle over the cod. Zest the lemon and squeeze over the juice. Now grab the four corners of the foil and fold together to form a parcel. There needs to be plenty of space inside for the fish to steam.
  3. Place into the oven and cook for 8-10 minutes or until the fish is cooked through. Once cooked peel open the parcel.
James Collins, in the kitchen

The following recipe has been produced in James' test kitchen. Devised by James and his team of chefs for everyone wanting to optimise their diet on a daily basis. Special thanks to chef Omar Meziane for his work on this collection.

Whether ‘fuelling’ to maintain energy levels, ‘recovering’ after a hard workout, or reducing body fat, each of these options takes less than 15 minutes!

Our chefs pride themselves on using the latest innovative ingredients backed by science.

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