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Fresh and Fragrant Fish En Papiollote

Posted on June 03, 2015 by Jenny Huxley | 0 comments

This week it’s all about fresh and fragrant meals and snacks that save time but certainly rate highly on the yum-o-meter. Inside The Petite Produce Box, we have an array of magical ingredients set to tantalise your taste buds and energise your senses.

Ginger, lime and chili are a little hint of the exotic; add some coconut here and there and you have yourself a tropical mini break all in the comfort of your own home. These core ingredients can brighten up mostly anything, but we have paired them with veg that will make the most of their lively characteristics.

A few ideas to inspire you..

Raw Carrot and Coriander Salad with fresh lime and shaved coconut

Chilli pepper, blueberry, kale and coconut smoothie

Ginger, spring onion and chilli marinated lamb steaks

Golden Kumara and ginger mash

Bok choy in everything because it is darn right delicious

However, my plat du jour has to be Fish En Papiollote. Quick, easy and can be prepared well ahead of time and even though it shouldn’t matter, it sounds fancy doesn’t it?

En Papiollote literally means ‘in parchment’ , but don’t fret if you haven’t got baking paper, aluminium foil works just as well, you just need to create a little parcel. The result is perfectly cooked fish infused with the flavours of your choosing. This week my choosing is something fresh and aromatic.

Fragrant Fish En Papiollte

Serves 4

2 limes, juice and zest

4 garlic cloves, thinly sliced

1 thumb (2 inches) ginger, peeled and julienned

1 small bunch of spring onions

2 red chilies, halved, deseeded and chopped

4 Fish Factory Fillets

1/2 cup extra-virgin olive oil

Coarse sea salt and freshly ground pepper

½ bunch of coriander

Preheat your oven to 220 degrees (HOT). Mix the lime zest and juice, garlic, ginger, spring onions, and chilies in a bowl. Fold four 20-inch pieces of baking paper in half lengthwise. Unfold, and pop 1 fillet along each crease. Rub with 2 tablespoons of oil, and season with salt and pepper. Top each fillet with some of the chilli mixture and coriander.

Fold the paper/foil over the fish, making small overlapping folds along the edges and seal by using a paper clip, string or tucking.

Pop the fillets on a baking tray and roast until paper puffs. About 10 to 12 minutes.

We gobbled up ours with some stir fried rice, tamari almonds and Asian greens, but you might like a refreshing light salad of grated carrot, coriander and lime with some spicy golden kumara chips for a bit of a play on an old classic.

 

 

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