Fish in a bag

This is a delicious way to prepare a single portion of fish with minimal effort and incredible flavour. Once you've mastered this technique, there are so many variations to play with.

Fish in a bag Credit: Adam Liaw

• serves

  2

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 6 small chat potatoes
• 2 skinless flathead fillets, about 180 g each, deboned (or snapper or barramundi)
• 3 tbsp finely chopped spring onions
• salt and ground white pepper, to taste
• 1 lemon, cut 2 slices and juice the remainder
• 3 tbsp extra virgin olive oil
• 4 sprigs fresh thyme
• 1 small zucchini, finely sliced
• 1 cup mint leaves
• ½ bunch chives, finely sliced

Instructions

1. Place the potatoes in a small saucepan and cover with cold water. Bring to the boil over high heat, then reduce the heat to low and simmer for 20 minutes or until tender. Drain and when cool enough to handle, slice into thin rounds.
2. Preheat the oven to 200˚C.
3. Place 2 pieces of baking paper about 30 cm in length on a workbench. Lay the steamed potato slices along the centre of each piece of paper, then sprinkle with the spring onions and season with a little salt and pepper. Top with the fish, then squeeze over a touch of lemon juice and drizzle each parcel with 1 tablespoon olive oil. Season again and top with 1 slice of lemon and 2 sprigs of thyme.
4. To seal the bags, take the edge of baking paper close to you as well as the opposite edge, bring together above the fish and fold downwards to create a tight pleat. Fold the ends to the left and right back under the fish to create snug parcels.
5. Place the fish parcels on a baking tray and bake for 8-10 minutes or until cooked. The best way to test is to pierce with a sharp skewer; you are looking for no resistance. Once the fish is cooked, remove from the oven and allow it to rest for several minutes.
6. Meanwhile, place the sliced zucchini, mint, chives and the remaining tablespoon of oil in a bowl. Season with a little salt and pepper and a squeeze of lemon juice, then gently toss.
7. To serve, place the bags on serving plates, tear open, then top with the zucchini salad (it isn't necessary to remove the fish from the paper bag).

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Signature Dish at Home

Watch The Full Episode Here

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Watch The Full Episode Here

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