Tuesday, May 29, 2012
My husband brought this flat fish from the market and it was too delicate to make a curry and I wasnt in the mood to slather it with a spicy paste and have it for dinner. I have seen many recipes featuring fish and chicken cooked in baking paper or greaseproof paper with various flavourings
and then baked. Instead of baking paper I used tin foil . Use any form of white fish, preferably a nice delicate flat fish. I used a local variety called "Fiyala", sorry dont know the english name for it.
Recipe : Fish Parcels: adapted from Fish Parcels from the book Quickcook - Steven Wheeler and Mathew Drennan
Serves 2 persons
2 fillets of fiyala , or any nice white fish fillet
3 sundried tomatoes, cut into strips, if unavailable use a deseeded tomato cut into strips
1 fat garlic clove cut into thin slices
6-7 pitted black olives roughly chopped
1/2 small red bell pepper finely sliced into strips
3 inch piece of lemon or lime rind , shredded
1 hot red chilli cut half lenght wise
salt and pepper
1. Clean the fillets, remove the skin and trim the edges so you have a nice serving portion. If you have tweezer pin bone them or you can remove the bones using a knife. season with salt and pepper
2. Take a 2 large square piece of foil.
3. Place the fish fillet on top. Then sprinkle sundried tomato, olives, garlic slivers , bell pepper and lemon rind strips . Season with a tiny salt and pepper. Drizzle with a little olive oil and squeeze half a lemon on each fish parcel.
4. Take all four sides of the foil and bring it up, scrunch it up at the top leaving a gap inside so there is enough space for steam inside to move a little and creat moisture for the fish, but no space for the steam to escape out of the parcel.
5. Place in a moderately hot oven , about Gas mark 5 for 20 minutes , remove, cool a little and open it up .
Serve with the juices inside with a nice rice salad. Enjoy!!