When we have such fresh fish on the doorstep we don’t want to mess with the fantastic flavours. This recipe is simple, the envelop locks in the delicious flavours and all we are doing is adding some wonderful local seasonal veg to the mix… Why not give it a go… cooking fish isn’t as hard as many think!
4 x Filets of Plaice 200g approx each
2 x courgette
1 x bunch of asparagus
250g x Cherry tomatoes
1 x Lemon
Olive oil, salt & pepper
You will need:
Parchment paper - 4 x 30cm X 30cm
Take some parchment paper and cut into 4 squares 30cm x 30cm, pop a filet into the centre of each square, if the fish has skin on then make sure it is skin side down.
Thinly slice a courgette and cover each of the fillets.
Take the asparagus and take off the ends and then add 3-4 to each of the fish.
Add a handful of cherry tomatoes.
Season each of the fillets with salt and pepper and a squeeze of lemon juice, drizzle with extra virgin olive oil.
Simply take 2 of the opposite corners of the paper and staple together and then fold the 2 open edges over so that you make a seal. using a stapler, put in a couple of staples to hold the envelope closed. The main objective here is that the paper is sealed, this way the steam within the paper cooks the fish and all the goodness remains within.
Bake in a preheated oven for 15-20 minutes at 200 degrees.
Open the Papillote onto each plate. This can be served on its own or with boiled new potatoes and butter.