4 x 150 gram fresh fish fillets (e.g. barramundi, coral trout or salmon)
300g sweet potato, ribboned with a vegetable peeler
300 g zucchini, ribboned with a vegetable peeler
4 x ¼ teaspoon sweet paprika
Cracked salt and pepper
1 tablespoon extra-virgin olive oil
12 grape tomatoes, halved
8 Fresh thyme sprigs
4 x 2 layers baking paper
Preheat the oven to 180ºC (350ºF).
Make one layer of sweet potato ribbons and one layer of zucchini ribbons on top of each other on the double layer of baking paper. Season with each fish fillet evenly with ¼ teaspoon paprika and cracked salt and pepper.
Rub olive oil evenly over the fish fillet and top with tomatoes and thyme sprigs, and then make parcels by pulling together in the middle first, rolling over twice and twisting each end.
Bake in oven for approximately 20 minutes or until just cooked through when tested with a skewer.