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Low-fat fish parcels with creamy spring onions and chilli

Name: Low-fat fish parcels with creamy spring onions and chilli
Yield: Serves 4 people
Cuisine: British recipes
Ingredients: 4 fish fillets, such as coley, whiting, hoki or haddock; 12 fresh large prawns (peeled or unpeeled); 2 sliced spring onions; 1 finely chopped red chilli; chopped fresh parsley; 8 tbs half-fat crème fraîche; 4 tbs white wine

Published: 31 Jan 05
Updated: 18 Mar 24

These fish parcels with creamy spring onions and chilli make an excellent low-fat meal and are impressive enough to serve at a dinner party.

Easy
February 2005

Test kitchen approved

Serves 4 people
Ready in 25 minutes

These fish parcels with creamy spring onions and chilli make an excellent low-fat meal and are impressive enough to serve at a dinner party.

Gluten-free recipes

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Ingredients

4 fish fillets, such as coley, whiting, hoki or haddock
12 fresh large prawns (peeled or unpeeled)
2 sliced spring onions
1 finely chopped red chilli
chopped fresh parsley
8 tbs half-fat crème fraîche
4 tbs white wine

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Method

Skin the fish fillets and lay each on a large piece of greaseproof paper, folded over to be twice as thick.
Top each fillet with 3 fresh large prawns (peeled or unpeeled) and scatter with 2 sliced spring onions, 1 finely chopped red chilli and a handful of chopped fresh parsley. Spoon 1-2 tablespoons half-fat crème fraîche and 1 tablespoon white wine over each fillet and season. Fold over each parcel and tuck in the edges to seal.
Put on a baking tray and bake in a preheated oven at 220°C/fan200°C/gas 7 for 10-12 minutes until the parcel is puffed up and golden. Open at the table.