Cooking fish in a parcel is such a simple and versatile way to prepare almost any kind of fish fillet. It works well with white fish like snapper, cod and shark. This method, called en papillote in French, allows the fish to steam in its own juices while absorbing the flavour of any aromatics you parcel in with it. As a bonus, there is minimal washing up, and you can even add an additional layer of foil wrapping to cook on the BBQ hot plate in summer.
4x 150g fillets firm white fish
4 cloves garlic, peeled and finely sliced
Small bunch thyme
1 lemon, cut into 8 slices
1 red chilli, finely sliced (optional)
- Preheat oven to 180°C
- Cut 4 rectangles of baking paper, twice the width of each fish fillet and spray paper with oil. Scatter 1 clove of finely sliced garlic in the middle of each sheet of paper.
- Place a fish fillet on top of garlic on each piece of baking paper. Season the fish with salt and freshly ground black pepper, scatter a few sprigs of thyme and drizzle with extra virgin olive oil. Place 2 slices of lemon on top and optional slices of red chilli.
- Close the baking paper over each fillet and fold over a few times to seal. Fold the ends under parcel and place into a baking dish. Bake for 12-15 mins in oven or until fish is just cooked through.
- Serve parcels to be opened at the table with steamed baby potatoes and garden salad
- Serve on a bed of couscous mixed with diced capsicum and cherry tomatoes.