Baked Snapper Parcels &
Grilled Haloumi
by
JERRY MAI
Click play to watch Jerry make the recipe
This recipe is brought to you by
Yield 4
Baked fish parcels, harissa spiced haloumi
Elevate your seafood game with these flavorful Baked Fish Parcels! Succulent snapper fillets are gently baked with fresh zucchini, cherry tomatoes, and zesty lemon, locking in all the juices. Topped with harissa-spiced, golden-seared haloumi, this dish delivers a perfect balance of spice, tang, and freshness. Easy, delicious, and wrapped in flavor!
Ingredients
- 4 Snapper Fillets (250g each)
- 250g Vine Ripen Cherry Tomatoes
- 1 Zucchini, Sliced
- Sea salt
- Pepper
- Olive oil
- 1/2 Harissa spice
- 180g Riverina Dairy co. Haloumi
- 1 Lemon, sliced
- 1/2 Bunch Parsley, chopped
Instructions
- To start pre-heat your oven to 180c.
- Roughly chop your Zucchini and Lemon. Remove the Cherry Tomatoes from the vine. Set aside
- Tear 4 large pieces of Glad Baking Paper. Place a piece of fish on each piece of baking paper season with sea salt, pepper and a splash of olive oil. Top the fish with Lemon slices, Zucchini slices and some Cherry Tomatoes. Wrap the parcels up.
- Place the fish parcels on a tray and place in the oven. Cook for 10mins or until the fish is cooked. You only want the fish just cooked through as once you remove it from the oven the residual heat will continue to cook it, you don’t want tough overcooked fish.
- While the fish is cooking, slice the Riverina Dairy Co. Haloumi about 2CM in thickness. Heat a medium fry pan with a little olive oil over medium heat. Dredge the Riverina Dairy Co. Haloumi slices in the harissa spice. Once the pan is hot, fry the Riverina Dairy Co. Haloumi until it’s golden brown, remove from the pan onto a plate.
- Once the fish is cooked, remove from the oven and rest the parcels for 5 mins.
- To serve, open the parcel and pull down the Glad Baking Paper and top the fish with the Harissa Haloumi, Olive Oil and Parsley.