Fish Parcels -

Fish Parcels

Sea bass is good for this recipe, but you could also use small whole trout or a white fish fillet such as cod or haddock.

Ingredients

4 pieces sea bass fillet, or 4 small sea bass, about 450g/1lb each
Olive oil for brushing
2 shallots, thinly sliced
1 garlic clove, chopped
15ml/1 tbsp capers
6 sun-dried tomatoes, finely chopped
4 black olives, stoned and thinly sliced
Grated rind and juice of 1 lemon
5ml/1 tsp paprika
Salt and freshly ground black pepper

Details

Serves: 4

Method

1. Clean the fish if whole. Cut four squares of double-thickness baking foil, large enough to enclose the fish; brush lightly with a little olive oil.

2. Place a piece of fish in the centre of each piece of baking foil and season well with plenty of salt and pepper.

3. Scatter over the shallots, chopped garlic, capers, tomatoes, sliced olives and grated lemon rind. Sprinkle with the lemon juice and paprika.

4. Fold over the baking foil to enclose the fish loosely, sealing the edges firmly so that none of the juices can escape during cooking. Place the parcels on a moderately hot barbecue and cook for about 8-10 minutes. To serve, place each of the parcels on a plate and loosen the tops to open.

Cook's Tip:- These parcels can also be baked in the oven: place them on a baking sheet and cook at 200°C/400°F/Gas 6 for about 15-20 minutes.

Related food category:

• Fish and Seafood