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Fish parcels with cucumber & tomato salsa Recipes
Prep Time
10
Minutes
Total Time
5
Minutes
Makes
2
Servings
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Recipe Name : Fish parcels with cucumber & tomato salsa
Country : United States
Rating :
Category : Home > Dip > Salsa
Chef : Michelle Lawton
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INGREDIENTS


1 225g sea perch fillet, halved diagonally
2 tsp fresh lemon juice
Buttered sliced bread, to serve

Cucumber & tomato salsa:
1/2 Lebanese cucumber, finely diced
1/2 vine-ripened tomato, finely chopped
1 green shallot, trimmed, sliced
1 tbs chopped fresh continental parsley
1 tsp fresh lemon juice
DIRECTION


Cut two 25cm-long pieces of non-stick baking paper. Place a piece of fish in the centre of each. Drizzle each with 1 tsp of lemon juice. Fold in the sides of the paper to enclose the fish and tuck the ends under to form parcels. Place the parcels in a bamboo steamer or steamer basket over simmering water. Cover and steam for 5 minutes or until the fish flakes easily when tested with a fork.

Meanwhile, to make the salsa, place the cucumber, tomato, green shallot, parsley and lemon juice in a bowl, and toss well to combine.

Open the parcels and use an egg lifter or spatula to carefully transfer the fish to serving plates. Drizzle with a little of the remaining juices. Serve immediately with the cucumber & tomato salsa and bread.
SOURCE:

http://www.taste.com.au/recipes/11596/fish+parcels+with+cucumber+tomato+salsa