Preparation
- Tear off 4 sheets of foil, roughly 35cm x 30cm in size, to make each of the parcels.
- Thinly slice the courgette and tomatoes. Divide the slices between the foil sheets, layering alternately as you go. Place the hake fillets on top of the layered courgette and tomatoes and spread each fillet with 1 tablespoon of pesto. Mix the breadcrumbs and grated cheese in a small bowl and use to top the hake fillets – the pesto should help the breadcrumbs to stick. Wrap each parcel up carefully. Cooking now:
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the parcels on a baking tray, open them up to expose the breadcrumbs and cook for 20-25 minutes, until the hake is cooked through. To freeze:
- Place the uncooked parcels in labelled freezer bags and freeze. Cooking from frozen:
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the frozen parcels on a baking tray, open them up to expose the breadcrumbs and cook for 30 minutes, until the hake is cooked through.
Suzanne shows Laura that cooking is nothing to be scared of with these veg-packed Mediterranean hake parcels. No advanced cook needed for this dish, simply assemble your parcels and pop in the freezer for an easy grab and cook meal whenever you need it.
Serving suggestion: Serve with couscous and roasted vegetables or green beans.
