Fish in parcels

Fish in parcels

By
From
Three Sisters Bake
Serves
2
Photographer
Helen Cathcart

Another very quick dish to throw together when you’re in a rush. You’re really just steaming the fish in its own juices and some lovely added flavours. Do play around with different combinations – I constantly do, but these are two recipes which I return to again and again. - Linsey

Ingredients

Quantity Ingredient
2 white fish fillets or fish loins

For the creamy fennel fish parcel

Quantity Ingredient
1 small red onion, very thinly sliced
2 teaspoons roughly chopped tarragon leaves
30ml white wine
2 tablespoons creme fraiche
1/2 fennel bulb, trimmed and shaved into thin slices
sea salt
freshly ground black pepper

For the spicy thai fish parcel

Quantity Ingredient
1 fresh red chilli, seeded and finely sliced
1/2 stick lemongrass, sliced lengthways into very thin strips
3 teaspoons roughly chopped coriander
1 lemon, juiced
200ml coconut milk
1/2 teaspoon sea salt

Method

  1. Preheat the oven to 170°c.
  2. Lay 2 large squares of greaseproof (wax) paper or foil on a flat surface. Place a fillet or loin of fish on each. Choose one of the parcel recipes and divide the ingredients equally between each piece of fish – bring the edges of the paper or foil up around the fish pieces to prevent the liquid escaping – and season.
  3. Seal the parcels by pulling the edges of the paper or foil up and folding them together. Foil is very easy to just fold, squeeze and seal but you may need to tie paper parcels with string. Make sure they are well-sealed as you don't want all the steam and juices to escape.
  4. Place the parcels side by side in a deep roasting tin and bake for 10–15 minutes, depending on the thickness of the fillet or loin. If in doubt, check the fish after 10 minutes as the worst thing you can do to tender white fish is overcook it.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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