Ingredients
- 1 Tbsp oil
- 2 large or four small fillets of fish – cod, gurnard, elephant, moki etc
- 2 cloves garlic
- 1 chilli, deseeded and finely sliced (Kakanui Produce cherry chilli is perfect for
FOIL BAKED FISH WITH CHILLI (2)
Method
- Preheat the oven to 190C
- Take two pieces of strong kitchen foil, roughly 25cm square, and brush them with the oil
- Season the fish fillets generously and place them on the foil – either two small fillets or one large one per parcel
- Divide the garlic and chilli between the fish add a squeeze of little lemon juice and a good grinding of black pepper over each pile, then bring up the sides of the foil and scrunch them together tightly to form well-sealed but baggy parcels
- Place the parcels on a baking tray, transfer to the oven and bake for 15 minutes
- Serve immediately – I highly recommend trying the PEBRE sauce below with this fish!
Comments
To download a printable version of this recipe click here
Thank you to Edmonds Fishing for supporting this demonstration.
