Quick and Easy Parchment-Baked Fish with Sundried Mullet Roe

February 14, 2025 4.8

This delicate parchment-baked white fish is infused with the rich umami of Sundried Beachgold Mullet Roe, complemented by juicy tomatoes and tender asparagus. Steamed in its own juices inside a parchment parcel, this dish locks in all the natural flavours while keeping it light and healthy. Perfect for an elegant dinner, a nutritious weeknight meal, or a refined seafood experience.

Ingredients:

2 pieces of parchment paper (large enough to wrap the fish)
2 white fish fillets (e.g., sea bass, cod, or snapper)
2 tbsp Sundried Beachgold Mullet Roe, finely grated
2 sun-dried tomatoes, julienned
10 cherry tomatoes, halved
4 asparagus spears, trimmed and chopped
½ lemon, zest only
6 sprigs fresh thyme
⅛ cup extra virgin olive oil
1 tbsp fresh parsley, finely chopped
1 tbsp lemon juice
Salt and black pepper to taste

Instructions:

1 Prepare the Baking Parchment
Lay two large pieces of parchment paper on a flat surface, ensuring they are big enough to wrap each fish fillet securely.
2 Arrange the Ingredients
Place each fish fillet in the center of a parchment sheet. Divide the asparagus, sun-dried tomatoes, and cherry tomatoes between the two parcels, evenly spreading them around the fish.
3 Add the Mullet Roe & Seasoning
Sprinkle 1 tablespoon of Sundried Beachgold Mullet Roe over each fillet, then add lemon zest and fresh thyme.
4 Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, parsley, salt, and black pepper to create a light dressing.
5 Assemble and Wrap the Fish
Drizzle the dressing evenly over each fish fillet. Fold the parchment paper over the fish and twist the ends to seal tightly, forming a secure papillote (packet).
6 Bake to Perfection
Place the parcels on a baking tray and bake in a preheated oven at 200°C (392°F) for 20 minutes.
7 Serve and Enjoy
Carefully open each parcel, letting the fragrant steam escape. Serve hot, garnished with additional parsley and a squeeze of fresh lemon.