Seafood and Vegetable Parcels

I honestly don't think we eat enough fish and I am forever trying to find ways to entice not only the kids but Noel also that "fish" doesn't mean "Fish and Chip Shop Battered Fish". Now we aren't lovers of strong fish but saying that we do enjoy some seafood and as you have probably guessed by now are quite parcial to partaking in oysters!!

My mam and dad used to make fish parcels when I was younger, we used to add our own flavourings and vegetables, dad would pop them on the bbq flate plate to cook and I remember that the flavours were amazing. The fact they are wrapped in a foil pocket and they cook by steaming makes them a healthy way to cook also. Needless to say that when I started thinking about getting our brood to eat more fish these foil wrapped ready made dinners came into my head.

Then I also remembered that I had seen this recipe for Seafood and Vegetables Parcels in a recent Weight Watchers Magazine and of course added my spin on it and voila... they went down a treat!

Any vegetables can be used in this meal, ours had a slightly asian influence but you could use what ever you like not to mention you could use what ever sauces you like also. I guess this is a great dish where you can experiment with flavours.

Seafood and Vegetable Parcels
(recipe adapted from Weight Watchers Magazine )

Serves: 4
Points per serve: 4

4 x 150g white fish fillets
2 teaspoons finely grated fresh ginger
2 cloves garlic, crushed
12 peeled green prawns
12 scallops roe removed
2 spring onions, sliced on diagonal
1/2 red capsicum, cut into thin matchsticks
1 carrot, peeled, cut into thin matchsticks
200 grams baby corn spears
100 grams bean shoots
4 cm piece fresh ginger, peeled and cut into thin matchsticks
1 tablespoon soy sauce
1/2 bunch fresh coriander leaves
1 red chilli, sliced, if desired
1 tablespoon sweet chilli sauce

Place four 45 x 30cm sheets of foil on the bench. Top with 4 smaller sheets of baking paper. Place fish fillets on the baking paper.

Combine the grated ginger and crushed garlic and spread a quarter of the mixture on top of each fillet.

Place 3 prawns and 3 scallops on each fillets. Top with capsicum, carrot, spring onions, corn spears, bean shoots and ginger. Sprinkle with red chilli, if using. Drizzle with a teaspoon of each sauce. Fold the paper and the foil, tucking under to enclose each the fish and vegetables. Then carefully wrap the parcels in anther layer of foil.

Preheat oven to 180 deg C and cook parcels for 10 - 15 minutes or until seafood is just cooked through.

Alternative to using foil parcels is the small rectangle foil trays as I have done tonight, you can normally find in the supermarket near the aluminum foil or the serviettes/bbq needs. I find these easier and there is no need for using the baking paper. Just fill the tray and cover with foil tightly. Plus there is minimal washing up!!

(click here for a printable version of this recipe)