Serves: 2 | Prep: 5-10 minutes | Cooking: 25 minutes | Dairy Free – Gluten Free
INGREDIENTS
2 x 200g white fish
1 zucchini, cut into rounds
1 small eggplant or ½ large eggplant, cut into small cubes
½ bunch basil, roughly chopped
4 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon ground pepper
10 Bellino tomatoes, halved
SHOPPING LIST
400g white fish
1 zucchini
1 eggplant
10 Bellino tomatoes
1 bunch basil
Extra virgin olive oil
Sea salt and pepper
UTENSILS LIST
Sharp knives
Measuring spoons
Baking tray
Baking paper
METHOD
- Pre-heat oven to 180°C.
- In a bowl, gently combine all ingredients except the fish.
- On a baking tray, place a large piece of baking paper and spoon approximately 4 tablespoons of the vegetable mixture as a base. Place the fish on top.
- Fold the baking paper in half and seal the bag airtight by twisting the edges together. Bake in the oven for 15-25 minutes, or until cooked, depending on the thinness of the fish used.
Tip: Serve with a green salad and a glass of red wine for the ultimate Mediterranean experience!