Garlic butter seafood parcels
The dish you never knew you needed!
Ingredients:
- 200g Fine green beans
- 750g Woolies rainbow trout portions
- 100g Woolies medium fat butter with garlic and herbs, melted
- 200g frozen cooked and peeled medium prawns, thawed
- Salt and freshly ground black pepper
- 1/2 cup of water, only used to create steam in the parcel
For the crushed, fried garlic potatoes:
- 2T olive oil
- 1kg baby potatoes, cooked whole
- 2T garlic butter
- Woolies pitted manzanilla olives
- lemongold, peeled and juiced
- Parsley to garnish
How To Make Garlic butter seafood parcels
- Cut individual sheets of paper to steam the fish inside.
- To the paper divide the green beans followed by the trout and some garlic butter.
- Add the prawns, season with salt and freshly ground black pepper.
- Add a few tablespoons of water to the parcel before folding and securing all the ingredients.
- Place in an oven preheated to 200C to cook for 15 minutes or until cooked through.
- While the trout is in the oven prepare the potatoes by heating the olive oil in a pan over a medium heat.
- Roughly smash the cooked baby potatoes and add it to the pan, allowing it to crisp slightly before adding the garlic butter and tossing in the pan along with the olives that have been roughly chopped, the lemon zest and parsley.
- Once all combined and the potatoes have been browned remove the pan from the heat and add the lemon juice and seasoning.
- Serve the pouches as is to your guests with the fragrant potatoes on the side.