Lemon Butter Kingklip & Mushroom Parcels

Fresh fish served over the braai is deliciously paired with our mushroom parcels
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Prep Time 15 minutes
Cook Time 20 minutes
Course Braai, Culinary Collection, Lunch
Cuisine South African
Servings 6


Mushroom Parcels

  • 200 g baby leeks thinly sliced
  • 400 g tin butter beans drained and rinsed
  • 4 tbsp butter
  • 2 cloves garlic grated
  • 1 tsp mixed dried herbs
  • 1 lemon zest and juice
  • 250 g white button mushrooms sliced


  • 2 * 180 g kingklip / similar sustainable white fish portions
  • ½ lemon sliced thinly
  • fresh dill sprigs for serving
  • olive oil for cooking
  • salt and pepper to taste


For the parcels

  • Preheat braai to medium high heat.
    Place two large rectangles of baking paper on the kitchen counter.
    Heat a drizzle of olive oil in a frying pan and sauté the leeks with a good pinch of salt until soft.
  • Divide in two between the pieces of baking paper placing the filling onto one side of the paper.
    Top with butter beans.
  • Combine the butter, garlic, herbs and lemon zest in a saucepan and bring to a simmer.
    Cook for 1 minute until fragrant then remove from the heat.

For the fish

  • Scatter parcels with some of the mushrooms and then top with the fish. Season. Finish with the rest of the mushrooms and lemon slices.
    Drizzle everything with the lemon and garlic butter.
  • Fold the baking paper over the fish and mushrooms.
    Pleat the edges tightly to seal well.
    Place on the braai and close the lid.
  • Cook for ± 12 minutes until the fish is steamed through and the mushrooms are tender.
  • Open parcels carefully and scatter with fresh dill and pour over the lemon juice.
    Serve straight out of the parcels and enjoy.
Keyword braai, fish