Zucchini-Wrapped Fish With Asparagus
Here is a fresh idea for enjoying fish fillets.
Ingredients
- 2 bunch asparagus, ends removed, halved lengthways
- 1/4 cup continental parsley, chopped
- 1 medium zucchini
- 1 tbs lemon, zest (plus lemon cut into wedges)
- green salad (to serve)
- 1/4 cup parmesan, finely grated
- 450g microwave brown rice, cooked
- 425g frozen crumbed fish fillets
Method
- Preheat oven to 180°C and line a tray with baking paper.
- Create zucchini ribbons by firmly running a vegetable peeler lengthways along the zucchini. Wrap each fish fillet in 4-5 zucchini ribbons. Divide asparagus into three portions and wrap each portion with remaining zucchini ribbons. Place wrapped fish and asparagus on baking tray.
- Bake fish and asparagus for 20-25 minutes, or until cheese is golden brown, fish is cooked through, and asparagus is tender. Squeeze with lemon and place on top of rice. Combine parsley, parmesan and lemon zest in a bowl. Top each fish fillet with mixture and serve with green salad.
