Get this quick and easy fish recipe.
INGREDIENTS
- 8 sprigs fresh Dill
- 4 sprigs fresh Tarragon
- 150 grams mild White fish, such as Sole, Flounder or Cod
- 45 millilitres Almond oil
- Salt & pepper
- 4 green Onions, sliced on the bias
- ½ Red bell pepper, cut into julienne strips
- 8 Lemon slices
- 50 grams sliced almonds, lightly toasted
Parchment paper.
METHOD
- Preheat the oven to 190 C (375 F).
- Cut 4 rectangles of parchment paper, about 30-x-40 cm (12-x-16 inches) and lay them out on your work surface. Have the other ingredients on hand before starting to assemble.
- Arrange 2 dill sprigs and a tarragon sprig on a lower half of each parchment piece. Place the fish portions on top of the herbs, drizzle with almond oil and season lightly. Sprinkle the green onions and red pepper over the fish and top each with 2 lemon slices. To seal each parchment parcel, fold the paper in half, so that it completely covers the fish. At one corner of this fold, make a small fold (about 2 cm) on an angle. Make a second fold, overlapping the first, angling towards the open side of the paper Keep folding, overlapping each so that this creates a seal as you work your way around the 3 open sides of the parcel (it will create a half-moon shape). Once the parcel is sealed, give the end a twist and tuck it underneath. The parcels can be assembled a few hours ahead of time and chilled until ready to cook.
- Place the parcels onto baking trays and bake for 15-18 minutes – they should inflate (because of the steam) as they cook, which is your indicator that they are ready.
- To serve, carefully tear open each parcel (take care for the steam escaping). Dispose of the lemon slices (or serve them on the side), and use a spatula to lift the fish (with everything except the herb springs at the bottom) to a plate Sprinkle with sliced almonds and serve immediately. Alternatively, the parcels can be served on a plate for your guests to open at the table, serving the sliced almonds on the side.
