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Fish parcels with butternut squash
( 2 adults and 2 kids )
- 2 butternut squash
- 1 clovegarlic
- 1 onion
- 1 organic lemon
- 300 gramsedamame beans
- 225 gramsplaice fillets
- 150 mlsingle cream 8%
- tin foil
- olive oil
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About the recipe
Fish parcels are a great way of making fish fun! The kids love unwrapping their very own parcel on their plate. We've served the parcels with hasselback butternut squash and edamame beans in a light cream sauce. Yum - and enjoy!
1. Preheat your oven to 250 degrees convection.
2. Rinse the butternut squash and quarter it lengthways, so you have some nice boat-looking wedges. Remove the seeds and slice grooves into the squash, but not slicing all the way through to the other side. Place in a baking tray and drizzle with olive oil, salt and pepper. Bake until golden - about 35-40 minutes. The squash won't go as soft as a potato would, so it's supposed to retain some crunch.
3. Finely chop garlic, cut onion and lemon into wedges,and mix with the edamame beans - we suggest serving a few beans for garnish.
4. Now layer two pieces of tin foil per person like a cross, each piece about 30 cm long. So one piece vertically, and another piece over it horizontally. Portion out the fish onto the four parcels, place veggies on top of the fish, and pour over equal amounts of cream. Sprinkle salt and pepper into each parcel. Finally, wrap up your parcels - leaving an opening on top, to allow the steam to escape.
5. Place the foil parcels in the oven and cook for about 15-20 minutes, until the fish is just cooked through and tender You can check by pressing on the fish with a fork - when the fish splits into layers, it's cooked.
6. Serve a parcel to everyone, with the yummy hasselback butternut squash and an optional extra handful of edamame beans. Enjoy!
Tasks for kids in the kitchen: Let your kids help cut grooves into the butternut squash. They can also portion out ingredients into the four parcels.
If you can't find butternut squash, swap it for hokkaido pumpkin or sweet potatoes.