Food and Wine Paring Recipe of the Week – Lemon Zest Fish Parcels

Posted by & filed under News, Recipe of the Week.

Lemon Zest Fish Parcels

The following fish recipe is just delicious and so much better than the usual fried fish! Quick and easy and best served with plenty of fresh vegetables! Use fresh or frozen fish, and make this a refreshing change to winters hardy meals.

Lemon Zest Fish

Lemon Zest Fish matched with Central Otago Riesling


Fresh fish fillets (firm fish like blue cod seems best)

Fresh bay leaves

Lemon zest or chopped preserved lemon skin.

4-5 large green olives, stoned and finely chopped

Parsley, finely chopped

Salt and Pepper



Lay out a sheet of foil  topped with a sheet of baking paper for each fillet. Place a fillet on each piece of paper. Top each with a sprinkle of the lemon, olives, parsley, salt and pepper and a bay leaf.

Drizzle each with a little olive oil. Fold the paper and foil to seal the fish into a flat parcel. Sear the packages on each side in a hot pan. Place the parcels on an oven tray and bake in pre-heated 220 degree C oven for 4-6 minutes.

Allow each person to open their own parcel/parcels but beware of hot steam escaping!

Wine Pairing – Bald Hills Last Light Riesling 2010

We would recommend pairing this with our Riesling – Delicate and charming, the mandarin flavours will match perfectly with the lemon zest without taking away from the fish.