Aromatic fish parcels
Ingredients
350g (12oz) small new potatoes
2tbsp olive oil, plus extra to brush
550g (11/4lb) vegetables, such as leeks, fennel and courgettes, sliced
4 x 125g (4oz) white fish fillets, such as red mullet or barramundi
1 red chilli, finely chopped
Juice of 1/2 lemon, plus 1/2 lemon, sliced
200g (7oz) vine cherry tomatoes
50ml (2fl oz) white wine – or use dry sherry, vermouth or vegetable stock
Fresh dill to garnish (optional)
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Method
1. Preheat the oven to 200°C (180°C fan) mark 6. Put the new potatoes into a large pan of boiling water and cook for 10–12min until tender. Drain well, then slice. Brush four 40.5cm (16in) squares of foil with oil. Divide the leeks, fennel, courgettes and potatoes among the squares, seasoning generously between layers.
2. Put the fish into a bowl with the chilli, lemon juice and olive oil. Mix well, then put a fillet and a little of the mixture in the centre of each parcel. Divide tomatoes and lemon slices among the parcels, and season.
3. Fold the foil up around the fish, leaving the top open. Pour a quarter of the wine into each parcel. Bring the edges of the foil together to seal. Cook on a baking sheet for 15–20min – the fish should flake slightly when you open the parcel and push it gently with the tip of a knife. Garnish with dill, if you like.
Comments
In this month's issue of...
- Memories are made of this: wake up to a sea view, walk a frosty coastal path, take tea in a grand hotel
- Find your dream home: light, airy and seconds from the beach
- Autumn seaside breaks
- When we were young: Suggs, Carol Ann Duffy and Mark Hix's seaside childhoods
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