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Photographer Marsel Roothman

By Ankie Niesing–  Avid runner and mom to 2 fussy eaters.  As a home economist and owner of the Wooden Spoon Kitchen Cooking school  she is passionate about healthy eating and helping others to enjoy and make nutritious food.

Steaming is such a delicate way of cooking fish and the texture won’t disappoint. Everyone in the family will feel special to get their own parcel to open. Any fish can be used and the herb butter is amazing. Also, use it on steamed vegetables and roasted chicken. Only use softer vegetables that will be able to soften in 20 minutes.


4 portions of fish
4 discs herb butter
Selection of vegetables; sugar snap peas, broccoli, green beans, cherry
Parchment paper

Herb butter
250g Softened butter
2 Garlic cloves, minced
1 Chili, chopped
1 Handful parsley, chopped
1 Handful dill, chopped
1 Handful chives, finely sliced
Zest of 1 lemon
salt and pepper

Combine all the ingredients in a bowl and mix well to combine the flavours.
Butter should be soft when starting but do not microwave.
Once mixed through, place the butter on a large piece of clingfilm and roll over the butter and twist the ends until firmly closed, Roll butter until you get a round sausage shape.
Place in freezer and cut off slices when needed.

Fish parcels
Place fish on a large piece of parchment paper. Place veggies on top. Season with salt, pepper and lemon juice. Add slice of herb butter on top.Fold over the parchment paper and fold all edges until it is securely closed so no steam can escape. Bake in the oven at 180’C for 20-30 minutes until the fish can flake and the veggies are soft.

Click here to find out more about The Wooden Spoon Kitchen

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