Name: Fish parcels recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 2
Cuisine: British
Ingredients: 2 cod or haddock fillets, skinless, each about 175-200g (6-7oz); 2 level tsp horseradish sauce; 100g button mushrooms, sliced; 2 spring onions, sliced; 100g raw tiger prawns, thawed if frozen; Salt and ground black pepper; Green beans, to serve

Nutrition Per Portion

RDA

Calories

176 Kcal

Fat

2 g

Saturated Fat

0.3 g

By Sue McMahon

published 20 July 2019

Forget boil in the bag fish, try our bake in a bag fish with prawns, spring onions and mushrooms. So quick and simple to make, just place everything in a baking parchment and bake for 15mins

Ingredients

2 cod or haddock fillets, skinless, each about 175-200g (6-7oz)
2 level tsp horseradish sauce
100g button mushrooms, sliced
2 spring onions, sliced
100g raw tiger prawns, thawed if frozen
Salt and ground black pepper
Green beans, to serve

You will also need:

Baking parchment

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Method

Set the oven to 200°C/400°F/Gas Mark 6.
Place each fish fillet on a large square of baking parchment. If the fish is very long and thin, then cut it in half and place one half on top of the other. Spread horseradish sauce over the top of the fillets, then top with the mushrooms and spring onions. Arrange the prawns in a line on the top of each fillet and season.
Fold the baking parchment up over the fish and fold it over several times along the top. Fold the ends up several times and tuck under the parcels, or twist them tightly to secure them, or fold one end and twist the other.
Place parcels on a baking tray and bake in the centre of oven for about 15 mins, or until fish is cooked. It should be possible to see the prawns through the paper and they should have turned pink.
Remove from oven and serve immediately with steamed green beans.

Top Tip for making Fish parcels

Use hot horseradish sauce rather than ordinary if you prefer. Or try a little mustard.

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Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.