Baked fish in a bag recipe
I love the colours and flavours of this dish. The black olives and basil add a salty, herbal tang, but the overall effect is surprisingly delicate. I like to serve these parcels just as they are, so people can open them up at the table. The steam billows out and the aroma hits diners smack in the face. It's really theatrical, and great fun.
Ingredients
- 1 Spring onion, trimmed and thinly sliced
- 1 Yellow courgette, trimmed and thinly sliced
- 1 Green courgette, trimmed and thinly sliced
- 50 g Black olives, pitted and cut in half
- 1 Bunch of basil
- 2 Pinches of salt and black pepper
- 1 tbsp Olive oil
- 3 Lemon sole, skinned and filleted to make 12 fillets
- 50 g Butter
- 50 ml White wine
- 1 Spring onion, trimmed and thinly sliced
- 1 Yellow courgette, trimmed and thinly sliced
- 1 Green courgette, trimmed and thinly sliced
- 1.8 oz Black olives, pitted and cut in half
- 1 Bunch of basil
- 2 Pinches of salt and black pepper
- 1 tbsp Olive oil
- 3 Lemon sole, skinned and filleted to make 12 fillets
- 1.8 oz Butter
- 1.8 fl oz White wine
- 1 Spring onion, trimmed and thinly sliced
- 1 Yellow courgette, trimmed and thinly sliced
- 1 Green courgette, trimmed and thinly sliced
- 1.8 oz Black olives, pitted and cut in half
- 1 Bunch of basil
- 2 Pinches of salt and black pepper
- 1 tbsp Olive oil
- 3 Lemon sole, skinned and filleted to make 12 fillets
- 1.8 oz Butter
- 0.2 cup White wine
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C350°C/gas mark 4.
- Prepare the spring onion and courgettes by slicing them as thinly and evenly as possible. Make sure the black olives are pitted and cut them in half.
- Cut four pieces of greaseproof paper or foil, each one measuring about 30 x 30cm. Divide the courgettes into four equal piles on the pieces of paper or foil and season with salt and pepper. Place three sole fillets on each of the vegetable mounds, folding each fillet into three to save them from overcooking. Sprinkle over the spring onion and the black olives and scatter some chopped fresh basil. Drizzle olive oil over each pile.
- Fold the paper or foil over to create four parcels and, before you close them, divide the butter evenly between each parcel and pour a quarter of the white wine into each one. Seal the parcels tightly by folding over the edges and crimping them together. Leave a little space inside for the steam.
- Place a large, heavy-based frying pan or roasting tin over a high heat and pop the parcels into it. When the parcels start to expand, remove them from the heat and place in the oven for 7 minutes. Remove and serve at once.
Recipe taken from Bryn's Kitchen (published by Kyle Books)
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