Monday, November 21, 2005

Fish in a parcel

Fish in a Parcel

This technique is one of the many influences I got from Jamie Oliver, I am a big fan of him. He has another way of doing the parcel, but I have my own way as well. Very easy and convenient to make and it’s like a surprise when you open the parcel in front of you coming straight from the oven! Each parcel is good for 1 portion, so each person gets 1 parcel on his/her plate.

Here’s how:

2 Slices of lean fish
2 spinach leaves
1 knob of butter
1 garlic (grated)
Juice of half of a lemon
Olive oil
Salt and pepper
Roll out a 14 inches long aluminum foil and fold equally into two. Place the foil vertically towards you in a flat surface or big flat plate. Place the 2 slices of fish on the foil ;about 1/3 of the foil allowing the half of the foil to cover and seal after later; add the grated garlic, knob of butter on top of the fish, squeeze half of a lemon unto the fish, season with salt and pepper, cover the fish with spinach and drizzle olive oil on top of the leaves and around the fish. Add a little salt and pepper on top of the spinach. Cover the rest of the foil by bringing the other opposite end. Seal the ends by folding 1 cm of the edges and pressing them forming like an envelope or parcel, taking care not to pierce the foil. Make sure the foil is completely closed to ensure that the steam can’t get out of the parcel. Bake for 15-20 minutes in a hot oven. To serve cut a slit on the upper side of the foil using small sharp knife vertically and horizontally. I’d like to cut the foil with a knife vertically first and use a pair of scissors to cut horizontally to a nice cross cut. Open the parcel by bringing out the four leaves of the foil you just cut to expose the surprise. Serve with plain rice.
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