Re: Recipies Suggestion
Steamed Fish Parcel - very healthy - prep time should be 5 minutes, but it takes longer to cook
You'll need:
1 piece firm fillet of fish (salmon works well, as does ling and if you're on student budget, I've found that gemfish is cheap and tasty)
chopped parsley
salt
pepper
1tsp white sugar
the juice of half a lemon
1/4 wine glass white wine
capers from a jar about a tbsp or so
So.
Preheat oven to 200 degrees.
Take a baking tray and a large (say 40cm) length of baking paper.
Place fish on baking paper, in the centre. Put everything except the lemon juice and wine over and around the fish.
Kinda randomly fold up the sides of the paper - its hard to describe, it should look like a little boat. Fold the edges up around the sides and staple at regular intervals (ever 2cm or so). You don't want the parcel to be air tight - steam will be able to escape so don't be too particular. Before closing off the "parcel" pour the white wine and lemon juice through the top. Fold over the top and staple close.
Put in oven. Go have a shower (ie, bake for about 15 - 20 minutes) and when you open the parcel, mind the steam.
Enjoy!
NB: You could serve this with some rice that you could do while the fish is cooking as well as steamed veggies.
To do it all in the same parcel thing, prepare 1/2 a cup of cous cous before hand and slice up any vegies really thin (so they cook faster) Make the piece of baking paper bigger and stick those in all over the fish too. Works a treat.
If you like Asian flavours, skip the parsley, wine, lemon juice and capers and put in coriander, sliced ginger, a little bit of black bean paste, chilli flakes, soy sauce, fish sauce, mirin - go to town!
The principle is the same. Any thing that "goes together" (you know, how tomato and basil was made for each other, or like ginger and soy sauce) stick it in and bake in a "paper bag." Keeps all the flavour and nutrients in.
And the best bit? You don't have to wash it up. Just throw it into the bin when you're done!
Steamed Fish Parcel - very healthy - prep time should be 5 minutes, but it takes longer to cook
You'll need:
1 piece firm fillet of fish (salmon works well, as does ling and if you're on student budget, I've found that gemfish is cheap and tasty)
chopped parsley
salt
pepper
1tsp white sugar
the juice of half a lemon
1/4 wine glass white wine
capers from a jar about a tbsp or so
So.
Preheat oven to 200 degrees.
Take a baking tray and a large (say 40cm) length of baking paper.
Place fish on baking paper, in the centre. Put everything except the lemon juice and wine over and around the fish.
Kinda randomly fold up the sides of the paper - its hard to describe, it should look like a little boat. Fold the edges up around the sides and staple at regular intervals (ever 2cm or so). You don't want the parcel to be air tight - steam will be able to escape so don't be too particular. Before closing off the "parcel" pour the white wine and lemon juice through the top. Fold over the top and staple close.
Put in oven. Go have a shower (ie, bake for about 15 - 20 minutes) and when you open the parcel, mind the steam.
Enjoy!
NB: You could serve this with some rice that you could do while the fish is cooking as well as steamed veggies.
To do it all in the same parcel thing, prepare 1/2 a cup of cous cous before hand and slice up any vegies really thin (so they cook faster) Make the piece of baking paper bigger and stick those in all over the fish too. Works a treat.
If you like Asian flavours, skip the parsley, wine, lemon juice and capers and put in coriander, sliced ginger, a little bit of black bean paste, chilli flakes, soy sauce, fish sauce, mirin - go to town!
The principle is the same. Any thing that "goes together" (you know, how tomato and basil was made for each other, or like ginger and soy sauce) stick it in and bake in a "paper bag." Keeps all the flavour and nutrients in.
And the best bit? You don't have to wash it up. Just throw it into the bin when you're done!