Miguel's Fish en Papillote with Crispy Roast Vegetables

Source: Fitness First magazine
Serves: 4

600 grams potatoes
1 beetroot
1-2 tablespoons thyme leaves
2 tablespoons olive oil
1 teaspoon salt
1/2 punnet cherry tomatoes
4 pieces 25cm x 25cm aluminium foil
4 pieces 25cm x 25cm baking paper
650 grams fish fillets
1 carrot, julienned, thinly sliced or grated
2-3 shallots, thinly sliced on an angle
2 zucchinis, thinly sliced
2cm ginger, peeled, julienned
4 teaspoons butter, softened
100 ml fish stock
1/4 cup white wine
1 lemon, to serve

  1. Preheat over to 200ºC. Line an oven tray with baking paper.
  2. Cut the potatoes into 3-4cm pieces and place to one side of prepared tray. Cut beetroot into 3-4cm pieces and add to other end of tray (Keep separate so the potatoes stay white). Toss potatoes with thyme and olive oil and season with salt and pepper. Bake for 20-25 minutes turning once. 
  3. Place foil onto the bench and top with baking paper. Place a fish fillet into the centre of each piece of paper and season with salt and freshly ground pepper.  Evenly divide carrots , shallots, zucchinis and ginger and place on top of each piece of fish, piling them up in the middle. Dot with 1 teaspoon butter per parcel.
  4. Bring up all sides of the paper and aluminium foil and evenly poir in fish stock and white wine. Scrunch the top together to fully enclose the fish and vegetables and place on a baking tray - it is important the fish and vegetables are fully enclosed so the juices don't drip out. 
  5. Bake for 20-25 minutes or until fish is just cooked through. 
  6. Add cherry tomatoes to tray of roast vegetables and roast for a further 5 minutes. Remove from oven and cover to keep warm, or reheat if needed.
  7. To serve, place a fish en papillote onto each plate with roast vegetables on the side. Squeeze over lemon juice just before serving. 

Energy: 1880 kj / 449 kcal
Protein: 38.3g
Carbohydrate: 30.9g
Fat: 17.0g

Vic Lic

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