AT A GLANCE
|01||Preheat the oven to 200C (fan-forced). Halve the eggplant and scoop out most of the flesh (discard), leaving about 1cm of flesh on the skin. Chop the skin into small dice.|
|02||Soak the saffron in 1 tsp of hot water for 5 minutes, then combine with the oil. Heat a large frying pan over high heat and add the saffron oil. When hot, add the onion and stir for 1 minute. Add the capsicum and garlic and stir for a further minute, then add the eggplant and a generous amount of salt and stir for 3 minutes. Reduce the heat to medium, add the zucchini and stir for a further 3 minutes. Remove the pan from the heat and set it aside.|
|03||Cut 6 sheets of foil, each large enough to wrap one piece of fish completely. Cut 6 sheets of baking paper, each slightly longer than the sheets of foil. Lay the foil pieces on a work surface, shiny-side up, then top each one with a sheet of baking paper.|
|04||Check the fish skin for any remaining scales, then sprinkle generously with salt and pepper on each side. Place a piece of fish on each sheet of baking paper, skin-side down. Top with the vegetable mixture, add 2 sprigs of thyme and drizzle with lemon juice. Fold the two long sides of the paper and foil over in a couple of folds above the fish, without pushing it against the fish, then fold the ends over to form a secure package so that the steam and juices can’t escape.|
|05||Place the parcels on a baking tray and cook for 15-20 minutes, depending on the thickness of the fillets, until the flesh flakes easily when tested with a fork.|
|06||Place the parcels on plates for diners to open at the table. Serve with crusty bread to soak up the juices.|
Note This recipe was published in the Sydney Seafood School Cookbook ($49.99, hbk, Penguin Lantern) by Roberta Muir and has been reproduced with minor GT style changes.