Ingredients
- 4 large fillets of fish, Terakihi, gurnard or whatever is available.
- 2 lemons
- 4 spring onions, sliced into 2cm long pieces (use the green end as well)
- 4 potatoes, cooked and sliced into ½ cm slices
- 2 bulbs fennel, sliced thinly (reserving the leaves)
- Handful cherry tomatoes
- Sea salt and cracked black pepper
- White wine
- Extra virgin olive oil
- Tin foil for wrapping
Baked Fish in a Bag (2)
Method
- Preheat the oven to 200C
- Lay four large sheets of tin foil on your work surface
- Divide the cooked potatoes between each parcel and place centrally on one half (it will be folded over)
- Now place the fish fillets on top, then add the fennel slices, and cherry tomatoes, season lightly with salt and pepper
- Drizzle with a little oil, and scatter over the spring onions and a few fennel leaves
- Garnish with a thin round of lemon
- Fold over the remaining tin foil so it neatly reaches the other side (you are not wanting to squash the fish)
- Tightly fold the edges together starting from one side and working to the other
- When almost complete add a splash of wine and seal tightly
- Continue until all the parcels are completed (this can be done ahead of time and stored in the fridge)
- Place carefully onto a preheated oven tray
- Bake for 8-12 minutes or until the parcel puffs up like a pillow
- Carefully remove from the oven and serve straight away
- Pop at the table and enjoy
- Any sort of fish can be cooked like this and it marries to many flavours
- Try a dash of soy sauce, spring onions, chilli and ginger
- The options are endless
