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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

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FOIL BAKED FISH WITH CHILLI (2)

ofm 46 v3

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.