- Life & Style
- Books & TV
Provençal Fish Parcels
4 skinless boneless fish fillets (about 120-160g each) 2 tsp capers finely grated zest of 1 lemon 4 tsp butter 4 tsp lemon juice 2 tbsp chopped parsley leaves salt and ground black pepper, to taste 1 egg white, lightly whisked
© Annabel Langbein Media
Cut 4 circles of baking paper to about 30cm in diameter. Place 1 fish fillet off-centre on each circle, tucking the thin end of the fillet under to make an even thickness. Sprinkle with capers and lemon zest. Top each with 1 tsp butter, 1 tsp lemon juice, ½ tbsp chopped parsley and a little salt and pepper.
Brush egg white around the outside edge of each paper circle, fold in half over the fish and, starting at one end, make small overlapping folds to seal. The parcels can be prepared to this point and chilled for up to 4 hours before serving.
When ready to cook, preheat oven to 180°C fanbake. Bake parcels for 10 minutes (they should puff up with steam inside). Serve parcels in shallow bowls or plates so your guests can cut them open and savour the fragrant aromas while they tip out the fish and its juices.
Serve the fish with a green salad, broccolini, glazed baby carrots and some lemon wedges for squeezing – and some vin blanc or rouge of course!
Provide a pair of scissors and a receptacle for the used paper wrappers at the table.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!