Kitchen Craft Episode 14: How to cook fish
Nervous about cooking with fish? Don’t be. Chef Clem breaks it down, and shows you how to make a fancy, but super easy fish en papilotte!
Ingredients:
- For the compound butter (garlic and herb butter):
- 200 g butter, softened
- 1 lemon, zested (keep the remaining lemon)
- 1 t smoked chilli flakes
- 3 cloves garlic, finely grated
- 3 T parsley, finely chopped
- Freshly ground black pepper to taste
- 2 lemons, sliced
- 1 kg firm, sustainable fish like hake, kingklip, angel fish, yellowtail, filleted and cut into medallions (mini steaks)
- 4 bay leaves
- 200 g mange tout
- 200 g sugar snap peas
- 230 g Tenderstem® broccoli
- Salt and freshly ground black pepper to taste
Method:
- Prepare the compound butter by combining the softened butter with the lemon zest, chilli flakes, garlic, parsley and black pepper. Half the resulting batch – use the one half for the fish and roll the other half in plastic wrap to keep in the freezer for another steak, chicken or fish dish.
- For the parcels, tear off large rectangles of the baking paper and add your ingredients to one half of the paper.
- Add slices of lemon to the parcel, along with the bay leaves, before layering mange tout, sugar snap peas and broccoli. Add a little of the butter and season lightly.
- Place a piece of fish over the veggies; add more butter and season to taste. Bring the two halves of the parcel together and fold closed to secure.
- Place the parcels on a baking tray and bake at 180°C for 15-20 minutes.
- Remove from the oven, place each parcel on a plate and open at the table to allow the delicious fragrant steam to escape.
(Serves 4)
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