A luxurious fish dinner in less than an hour. These fish parcels with spicy shrimp are so delicious and perfect to make a weekday menu special.
This recipe is based on two portions, with the two fish fillets, but it is easy to scale, depending on how many people you are making it for. I have prepared six parcels at one time, and they comfortably fit in to my oven.
If you wish to make the dish more substantial, you can always serve the fish parcels with a carb such as basmati rice or cooked potatoes.
Substitutes
The combination of greens from the leaks, the spice from the chili pepper and the softness of the tomatoes is a perfect match, but I do also know it is not to everyones taste. The best thing to do is pick the vegetables you like and you know that your family will eat.
Experiment with the vegetables and spices your family like. You can even make personalised parcels of fish adding in the vegetables you definitely know your kiddos will eat.
For this recipe I tried both with cod and pollack, but there are other white fish variations you can use. I find it easier when cooking fish if the fillets are of equal size and equal thickness, to make the cooking process easier.
Freezable
This is a dish that does not freeze well, especially once it has been cooked. But because of the ease to put the dish together and the ease of scaling it, I will give it a pass two our of three of my three types of dishes I like to cook. Big batch? Yes. Easy? Yes.
Variations
As mentioned above, you can make several different variations of this dish, depending on what type of fish you use, and what kind of vegetables you add in to the parcels. Always top them with the shrimp, to get that extra luxurious feeling.
If you want to try some of my other fish recipes, why not try my pesto crusted white fish. Or try some of my other shrimp recipes, like my re-fried beans and spicy shrimp tacos, or shrimp quesadillas or one of my latest favourite, quick crispy prawns.
Fish parcels with spicy shrimp
Equipment
- 1 oven thermometer
Ingredients
- ½ leek sliced
- ½ chili pepper sliced
- 50 g spinach
- 100 g cocktail tomatoes halved
- 200-250 g white fish fillets cod, pollack, 2 fillets
- 1 tsp salt
- 100 g shrimp peeled
Instructions
- Turn on your oven to 175 °C (350 °F).
- Slice leek into roundels.
- Slice chili pepper on the diagonal. Take out any seed if you want less heat.
- Wash and rinse spinach leaves.
- Halve the cocktail tomatoes.
- Prepare the two packages by cutting two aluminum foil squares about 30 x 30cm.
- Layer the leek and spinach leaves at the bottom.
- Place the fish fillet on top.
- Sprinkle salt on top of fish.
- Add halved tomatoes and sliced chili pepper on top of the fish.
- And finish off by adding the shrimp.
- Fold the aluminum squares to make a package. Closing it fully.
- Put your fish packages in the middle of your preheated oven.
- Cook for 17-20 minutes, depending on the thickness of your fish.
- Use an oven thermometer to check that your fish is at 63 °C (145 °F).
- Serve as is in the aluminum foil package.
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