| This is a virtual fool proof way to cook fish; basically wrapping in a paper parcel and cooking in the oven. The beauty of this is it steams beautifully, no messy pans to wash and no fishy smells in the home!
You will need:
Fresh filleted fish, thickness of the fillets will dictate cooking time
Marinade
A knob of finely grated ginger (about 2cm piece)
2 tablespoons of Light Soy Sauce
2 tablespoons of red wine Vinegar
2 tablespoons of lemon juice
1 teaspoon of sugar
1 crushed clove of garlic (optional)
For the parcel.
2 large pieces of Baking paper per serve (40cm x 40cm)
1 handful of washed English spinach leaves per serve (or Asian/Chinese veg leaves)
Thinly sliced white part of Spring Onion or salad onion
3 or 4 spears of trimmed Fresh Asparagus per serve
Thin zest pieces of Lemon
Freshly ground Black Pepper
Method:
Pre heat oven to 180˚ c or 160˚c for a fan oven
Mix well together all the marinade ingredients. Place the fish in a shallow bowl and marinate for 15 minutes before cooking. Turn once during this time.
On the bench layout the two pieces of baking paper one on top of the other.
Place the spinach leaves with a good grind of black pepper in the centre of the paper and then arrange the fish fillet(s) on top. Place on top of the fish a sprinkle of lemon zest strips, onion and asparagus spears (even add some thin slices of chilli).
Bring up all four sides of the paper to enclose the fish ~ before sealing sprinkle with a drizzle of marinade. Seal the parcel by folding over/scrunching ~ making sure to leave space in the top for steaming. Place on an oven tray and place in pre-heated oven. Thick fillets such as Snapper, Groper, Nannagai, King Fish will take about 12 minutes. Thinner fillets, such as King George Whiting, maybe only need about 9 minutes. This method can also be used for small whole, scaled, gutted fish such as Herring or Leatherjacket ~ usually taking about 15 minutes.
Let stand, sealed, for a couple of minutes after taking out of the oven. Can be decanted onto the serving plate ~ or present each diner with the parcel on their plate for them to open their own!
©Ian Haines Thursday, 24 November 2011
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