This easy to prepare dish makes a delicious midweek meal for the entire family in next to no time!


  • 125ml Philadelphia Extra Light Cream For Cooking, a cream alternative

  • 1 tablespoon sun dried tomato pesto

  • 1 clove garlic, crushed

  • 4 x 150g pieces white fish fillets (whiting, rockling etc)

  • 1 large carrot, peeled and cut into julienne strips

  • 2 spring onions, cut in half lengthwise and cut into 6 cm lengths

  • 80g snow peas, sliced lengthways


  • 1.

    Combine the Philly, pesto and garlic in a small bowl.

  • 2.

    Place each piece of fish in the centre of a 25cm square piece of baking paper. Divide the carrot, spring onion and snow peas into 4 portions and place a portion onto each piece of fish then spoon ΒΌ of the PHILLY mixture over the vegetables. Fold paper to enclose the filling and create a parcel, tucking the ends underneath, then place onto a baking tray.

  • 3.

    Bake in a hot oven 200oC for 15-20 minutes or until fish is cooked. Place the parcels onto serving plates and carefully tear open paper to reveal contents. Take care not to burn skin with excess steam that is released.

  • 4.

    Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 269kj
  • Fat Total 13g
  • Saturated Fat 7g
  • Protein 32g
  • Carbohydrate 5g
  • Sugar 3g
  • Sodium 116mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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