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Recipes for Recovery Snapper Al Caroccio

Recipes for Recovery: Snapper Al Cartoccio

The Wood family founded South Pacific Private 25 years ago and since that time have been committed to the Recovery of their clients and their client’s families.

South Pacific Private approaches Recovery from a holistic viewpoint combining therapy with psycho educational lectures, mindfulness and well-being. We have been smoke-free since 2008 and caffeine and sugar-free for the last few years as well. The food provided for clients at South Pacific Private is nutritionally balanced and carefully prepared, taking into account all dietary needs.

Several members of the Wood Family, including Fleur Wood and Frances Hansen, are published authors and have created beautiful recipe books which contain lovely, hearty recipes. The Wood family wanted to share some of these recipes with you as a support for your ongoing Recovery.

Eating well and having a balanced, mindful approach to nutrition is important at the point of detox and throughout early Recovery, as well as for a long-term sustainable healthy relationship with food.

In this blog series we will share a collection of recipes from the Wood family which will support Recovery but also healthy eating generally.

We hope you enjoy not only the preparation of these meals but also the nourishment you get from them.

INGREDIENTS:

METHOD:

Cook the potatoes in a large saucepan of salted, boiling water for 2-3 minutes or until al dente, then strain.

Combine the lemon zest, 1 tablespoon of lemon juice, chilli, marjoram and a tablespoon of olive oil in a bowl, season with salt and pepper, and drizzle over the potatoes.

Preheat the oven to 180°C. Cut baking paper into six pieces approximately 35 cm x 25 cm. Place a few potato slices in the middle of each. Season the fish with salt and pepper, and then place on the potato. Top with 2 zucchini flowers. Drizzle with a little olive oil and a touch more lemon juice. Fold the two long edges together and roll down, tucking the flaps underneath to make a parcel. Bake on a tray in the oven for 12 minutes or until the fish is just cooked.

Serve straight away, as the contents of the parcel will keep cooking inside the bag.