Monday, November 30, 2009

Fish in parchment

So so easy and very very tasty. It only takes about 25 minutes to bake, so is perfect for a busy weekday dinner. Everything gets steamed together in essentially a paper bag.  The most important advice is to make sure you use flavours that marry together well. The other upside is that it is also low in fat... well I suppose it depends on how much butter you add to the package.

I haven't given exact amounts of ingredients to use as it is up to your taste how much you want to use. However it is best to make individual portions so each person has their own bag to open.

Fish in Parchment
Fish Fillets (Any fish can be used. I used tilapia but salmon would also work well)
New Potatoes
Spring Onions
Fennel bulb and feathers
Olive Oil
Roughly Chopped Parsley
White Wine Vinegar

Finely slice the potatoes, carrot and fennel finely (3-4 mm). Retain the fennel feathers to add with the vegetables at a later stage. Cut the asparagus and spring onions into 1cm pieces and the lemon into medium wedges.

Prepare a sheet of parchment big enough to hold the ingredients and place on a baking sheet. Begin by layering the potatoes followed by the fennel on one half of the parchment paper and season with S&P. Continue to layer the remaining vegetables on top and add some thin slices of butter before finishing off with the fish fillets. Season with S&P and drizzle with approx 1tsp of white wine vinegar and some olive oil. Add 2 wedges of lemon to the fish and  sprinkle with parsley. Fold the remaining half of the parchment paper over the mound of ingredients and roll up the edges to seal them in. Secure with a stapler. Repeat this with each portion you require.

Bake on a baking sheet in a preheated oven at 350 for 20 -25 minutes. Remove from oven and serve the parchment package on a plate. Cut a hole into the top of the bag and pull open (Be careful of the steam) and enjoy!!!

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