Baked Fish Parcels with Garlic Butter and Baby Toms
Serves: 2
Time: 25 minutes
I love to rehash old classic combinations. They are classics for a very good reason - because they deliver. I remember making fish parcels (or en papillote it’s called) way back in Tech; at the time I thought it was such an old school technique that no one would ever use it (because I was young and arrogant and thought it looked naf) but I’m still doing it when I remember and I still very much enjoy the results. The flavours and juiciness I just so yummmmmmm. I generally shop at the fish markets but I spent the afternoon playing at the beach with my son so instead, I just popped into our local Woolworth and grabbed some Basa. Basa is an incredibly cheap fish imported from Asia, they are a soft white fish with a very neutral flavour cook up well and nice to eat. If buying fish at the supermarket always search through what’s available for the freshest product.
Leftovers
Tonight was not a dinner that produced leftovers so instead try these stuffed avocados recipe here
Check the date
When selecting fish at the supermarket always check the dates. Ideally you want a use by date that has at least a week still to go.
What you'll need
400g skin off Basa fillets
1 packet mixed cherry tomatoes
2 cloves of garlic
2 tablespoons chopped parsley
40g butter
2 tablespoons chopped parsley
2 bunches of asparagus
1 lettuce
aluminium Foil
From the Pantry
1 teaspoon balsamic vinegar
salt and pepper
Optional Xtra for Lunch
2 avocados
1 tin of sirena tuna in oil
Mayo
2 sticks of celery
Feeding Four?
I have added xtra fish and tomatoes to the feeding four shopping list there will be enough lettuce for four but I have added 1 xtra bunch of asparagus as well. You will want to double the butter and garlic.
Prep and Cook
Preheat Oven to 200c
Prep Fish
Slice cherry tomatoes in half.
Peel and finely chop or grate garlic.
Roughly chop the parsley and mix the parsley and the garlic into softened butter.
Lay fish out flat on a large piece of aluminium foil and season with salt and pepper. Top each piece with the butter mix and then press the cherry tomatoes in. See image
Fold the sides of the foil over the fish nice and tight then fold up the ends to make a parcel. (see image below)
Place on an oven tray and bake for 15 minutes (my pieces are relatively thin so add time if you have fat fillets).
Cook Asparagus
Bring a pot of water up to the boil with a pinch of salt.
Cut the woody ends off the asparagus and when you have taken your fish out of the oven drop the asparagus into the boiling water for 30 seconds then drain and serve.
Wash Lettuce
Peel leaves away from the base and plunge into a bowl of cold water, give the lettuce a shake then remove by hand and transfer to a colander or salad spinner to shake off excess water.
Plate it Pretty
This one is a bit of a funny one to present I’m not sure if it plates pretty because I leave the fish in the foil.
Arrange lettuce on the plate and drizzle with balsamic.
Place the asparagus beside the lettuce and fish parcels on the side.
Can be served with lemon but not essential.
Enjoy!
Lunch tomorrow
I absolutely love fish but you will almost never get me to eat it cold the next day (unless that is how it is meant to be served)
So tomorrows lunch suggestion is stuffed avocados click here to see recipe