Lemon & Thyme Fish Papillote
with Lentils & Potato
We love cooking anything ‘en papillote’ (literally, in parchment). Wrapping up the fish fillet while it’s cooking ensures the flavour doesn’t escape - and that means more deliciousness for you. With lentils and baby spinach, a side dish bursting with fibre and protein, this supper will have you savouring every mouthful.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 fillet
White Fish
(Contains: Fish;)
1
lemon
1 bunch
thyme
400 g
potatoes
1 tin
lentils
½
red onion
1 clove
garlic
½ bag
baby spinach leaves
Not included in your delivery
2 tbs
milk
(Contains: Milk;)
1 tbs
butter
(Contains: Milk;)
2 tsp
olive oil
Utensils
Cooking Steps
Preheat oven to 180oC/160oC fan-forced.To prepare the ingredients, cut the lemon into 5 mm thick slices. Peel the potatoes and cut them into 2 cm pieces. Drain and rinse the lentils. Finely chop the red onion and peel and crush the garlic.
To prepare your papillotes, rip equal sized sheets of foil and baking paper for each serving of fish and place together. Distribute the fish, lemon slices and half of the thyme equally onto the baking paper side and wrap to enclose, the foil should be on the outside and will help generate heat and cook the fish in the oven. Place the parcels onto an oven tray and cook in the oven for 20-25 minutes, or until the fish is cooked through.
Meanwhile, to make the mash, place the potatoes in a large saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Drain and return back to the saucepan. Add the milk, half of the butter and a good season of salt and pepper. Mash with a potato masher or fork until smooth.
While the potatoes are boiling prepare the lentils. Heat the olive oil and the remaining butter in a medium frying pan over a medium-high heat. Add the red onion and garlic and cook, stirring, for 3 minutes or until the onion is soft. Add the lentils, garlic, baby spinach and remaining thyme and cook, stirring, for 2-3 minutes or until the lentils are heated through and the baby spinach is wilted. Season to taste with salt and pepper.
To serve, divide mash potatoes and lentils between plates and top with lemon scented fish.
