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Tuesday, May 29, 2012

Fish Parcels

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
1 lemon
olive oil
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!!

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