6 coli ban potatoes, cut into 1/2cm-thick slices
2 x 300g barramundi fillets, halved crossways
Freshly ground pepper
2 lemons, rind grated, juiced
4 Always Fresh Kalamata olives, pitted, chopped
3 shallots, trimmed, chopped
1/2 cup fresh continental parsley, leaves torn
1/3 cup (85g) Kraft 97% fat free mayonnaise
100g packet baby spinach leaves


1. Preheat oven to 200°C
2. Prepare 4 x 30cm lengths of baking paper
3. Divide potato among the paper strips, placing in three rows down the centre
4. Top with fish season with pepper. Sprinkle half of the lemon rind over the fish
5. Combine olives, shallots and parsley and spoon over fish
6. Fold the two long sides together and tuck ends under to form a neat parcel
7. Place parcels on a baking tray and bake for 30 minutes
8. Meanwhile, combine the mayonnaise and the remaining lemon rind
9. Divide spinach leaves among serving plates squeeze with a little lemon juice
10. Top with the potatoes and barramundi (be careful when opening the parcels as the steam is hot)
11. Serve with a dollop of lemon mayonnaise


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