Friday, 15 May 2009 01:45
This recipe highlights one of the easiest and healthiest methods to cook fish. Essentially the foil pouch, known in cooking circles by the French word, papaillote, can be used to cook a number of foods, ie. Vegetables, chicken. Once you have tried it, you will use it again and again. Let your imagination guide you with the flavours!
Preparation Time: 15 min Cooking Time: 20 min
INGREDIENTS
4 ling fillets or blue-eyed cod fillets
2 tbsp olive oil
2 limes
4 foil pieces for pouch
Moroccan Spice Rub
1 tbsp cumin
1 tbsp dried sage
1 tbsp dried oregano
1tsp turmeric
1tsp sea salt
2 tbsp Ina Parmaans Chilli and Garlic
(Mix dried ingredients together for spice rub)
METHOD
Pre-heat oven to 180
1. Brush a little olive oil on foil piece (shiny side up.)
2. Place fish fillet on top, brush a little more olive oil and squeeze some lime juice on top.
3. Use approximately 1Tbsp of Moroccan spice mix and rub onto top of fillet.
4. Place 1 slice of lime on top and sprinkle with roughly chopped Italian parsley.
5. Bring opposite sides of foil together and fold into seem, repeat for both ends to create a ‘pouch’
6. Place on a flat baking tray and cook for 14-16 minutes.
Serve with couscous and steamed greens for a fabulous weeknight dinner!