Barbecued Fish Parcels
Cooking fish in foil parcels on the barbecue is a great way to ensure that the delicate flesh of the fish remains soft and moist without being overcooked. The saltiness of olives and the piquancy of capers gives this recipe lots of flavour but you can use the same technique with other flavourings.
Preparation time 20 mins
Cooking time 20 mins
1 tablespoon olive oil, plus extra for brushing
250g cherry tomatoes, halved
2 cloves garlic, crushed
1⁄2 cup (75g) pitted kalamata olives, halved
2 tablespoons capers
2 teaspoons finely grated lemon zest
2 teaspoons fresh thyme leaves
4 blue-eye fillets or other thick firm white fillets
1 tablespoon chopped fresh flat-leaf parsley, to garnish
Freshly ground black pepper
Preheat a covered barbecue,or kettle barbecue, to 200°C, keeping the hood closed.
Combine the oil, tomato, garlic, olives, capers, lemon zest and thyme in a bowl. Season with pepper.
Tear eight pieces of baking paper and divide into four lots of two layers, or use two layers of foil. Brush lightly with oil and place a fish fillet on each sheet. Top with the tomato mixture.
Fold the baking paper or foil around the fish and topping, then seal the edges to enclose.
TIP If using baking paper, put the parcels on a tray before adding to the barbecue so the paper won’t burn.
Place the parcels on the hotplate or grill rack over indirect heat and close the hood. Cook for 20 minutes or until the fish flakes when tested with a fork.
Open the parcels, watching for steam, then carefully lift the fish and toppings onto serving plates. Drizzle with cooking juices and sprinkle with parsley.