This fresh and summery dish is so simple to make. You can use any firm white fish and use it straight from frozen, making individual parcels for each person dining. I used seasonal ribbon vegetables from my weekly organic vegetable delivery from local company Nathan’s Organic Veg Box.

Nathan has kindly gifted me some wonderful seasonal vegetables, herbs and salad leaves, so I can experiment and create some summery recipes. This week’s box included unusual mixed leafy salad, with all sorts of exotic leaves of assorted texture and colour; wild rocket offering strong peppery salad leaves; ridged cucumbers which are a real summer favourite in our house with a firm, crunchy bite; baby courgettes, both with and without flowers; sorrel leaves, fresh dill, fresh (amazing!) basil, scallions or spring onions, beautiful carrots with the tops still on and the all-year-round favourite spinach.

You can use any vegetables or herbs you have for this recipe, adjusting the quantities to make as many parcels as you have diners for. If you fancy making this spicy, add some curry paste or some ground spices to the fish and serve with rice or naan bread.


1 fillet of white fish per person ( I used frozen basa fillets from Tesco in this recipe. This firm, white fish is reasonably priced and provides an excellent source of high-quality protein and healthy fats like omega-3 fatty acids.)

Assorted vegetables cut or shredded into ‘ribbons’. I used a selection of carrots, spring onions and baby courgettes

Fresh spinach or sorrel leaves

Fresh herbs including dill and basil

A drizzle of olive oil

1 lemon, sliced and pips removed

Salt and Pepper

You will need enough tin foil to wrap each parcel to ensure the fish and vegetables are completely enclosed.


Preheat your oven to 180 degrees.

Firstly prepare your foil sheets. Ensure the piece of foil you are using is large enough to seal the edges around the contents. Lay the foil out ready to fill!

Lay your ribbon vegetables on the foil, then top these with your spinach or sorrel leaves, finishing with a light drizzle of olive oil and a slice of lemon.

Top the vegetables with your frozen or fish fillet, and then add your chopped fresh herbs, reserving some for garnishing once the fish is cooked. Add another drizzle of olive oil and season the fish well with salt and pepper.

Now wrap the parcel loosely, but ensure the edges of the parcel are well sealed.

Place the prepared parcels on a baking sheet into the hot oven and cook for 25 minutes for fresh fish, or 40 minutes for frozen fish.

Once the parcels are cooked, serve straight to the plate, adding fresh chopped herbs to garnish. Serve with new potatoes, or crusty bread and a leafy salad.

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