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Summer fish parcels
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2 tbsp olive oil
½ x 400g pack Cooks’ Ingredients Soffritto Mix
2 tbsp dry white wine
2 x 120g fish fillets, such as cod, haddock or sea bass
½ x 25g pack basil leaves
1. Preheat the oven to 190°C, gas mark 5. Heat 1 tbsp of the oil in a small pan, add the soffritto mix and cook gently for 10 minutes, then add the wine and allow to bubble for a couple of minutes until most of the liquid has gone. Allow to cool.
2. Season the fish all over and squeeze over the juice of half the lemon. Finely chop the basil and mix with the remaining oil.
3. Take 2 sheets of baking paper, about 35cm square and spoon half the soffritto mix over one half of each. Top with the fish and spoon over the basil oil. Fold the paper over to enclose the fish and double fold all round to seal, as if you were making a pasty.
4. Put on a baking tray and bake for about 15 minutes, depending on the thickness of the fish, until just cooked through. Serve with the remaining lemon half cut into wedges, buttered new potatoes and green vegetables such as broccoli or sugar snap peas.
Cook’s tip This very simple recipe can easily be doubled and is a perfect supper for family or friends. The parcels can be made up to 4 hours ahead and chilled until ready to cook.
Typical values per serving:
high in protein
This recipe was first published in August 2018.