Fish In A Bag
By Teresa Cutter
What's great about it
This is the perfect meal to make this Easter. A classic French style en papilotte dish that basically means "cooked in a bag". This method allows the food to hold in moisture and flavour as it steams inside its little pouch and it's a clean and healthy way of cooking fish. I've cooked this simply by topping the fish with a little olive oil, a hint of sea salt, a slice of lemon and a little thyme. I've used blue eye for this recipe, but it will work with other fish such as salmon, trout, wild barramundi, mackerel, herring, whiting and snapper. Serve with a fresh leaf salad, oven roasted sweet potato chunky chips or steamed green vegetables and squeeze of lemon.
2 x 180g fish fillet - (blue eye, salmon, ocean trout, barramundi, snapper)
2 teaspoons olive oil
pinch sea salt
2 x pieces 40 cm x 30 cm baking paper
- Pre-heat your oven to 200°C.
- Lay the two pieces of baking paper onto a working bench and place a fish fillet in the middle of each piece of baking paper.
- Spoon over 1 teaspoon olive oil onto each piece of fish and season with a little sea salt.
- Slice over a piece of lemon and add a little thyme.
- Enclose the fish with the baking paper by firstly folding both ends into the middle, then seal the ends, twisting the paper like a cracker.
- Place onto a baking tray.
- Bake for 12 minutes until cooked through - this depends on the thickness of the fish.
- Serve with leafy greens or steamed green vegetables and enjoy.