Thursday, November 23, 2017

Good Fish Dish part 2

July 7, 2009 by Ange  

I made this last week for my mate Jules. It’s simple (I don’t really do difficult dishes) and she said it was delicious! I used SeaBass, which is on the MSC fish to eat list , but you could also use Mackerel fillets, Alaskan line-caught Salmon or Pollack. What you need, (as well as the fish!):

  • greaseproof paper
  • garlic
  • ginger
  • fish sauce
  • lemon or lime
  • dried chili
  • fresh coriander and basil

For each fillet or portion of fish, tear off a long strip of greaseproof paper, about 30 or 40 cm. Put the fish in the middle of it, along the length of the paper. Dice up a clove or garlic and a chunk of ginger, sprinkle over the fish. Add a dash of fish sauce and the juice of half a lemon, then a few flakes of dried chili and finally a small handful of fresh coriander and basil leaves (they don’t need to be chopped). Twist the ends of the paper, so that it encases the fish, tuck the ends under the parcel. The fish should now be wrapped up. Put in a pre-heated over, at about 180 degrees and bake for about 15 minutes (depending on the fish). Check that it’s cooked and serve with steamed greens and brown rice or quinoa. Enjoy!

Comments

One Response to “Good Fish Dish part 2”
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