Fish in a bag
Fish in a bag
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Fish in a bag or “Poisson en Papillote” makes for a delightfully quick supper or lunch. Any fish can be used with this method (we used English rainbow trout) and because everything is in the foil bag, all the flavours combine, perfuming the fish while making its own sauce. Another great aspect is that there’s very little washing up.
- 2 × 150g - 180g fish (1 per person)
- 2 cloves garlic
- 70g unsalted butter
- 2 teaspoons capers
- 6 leaves of fresh sage
- 200ml dry white wine
Preparation Time: 10 minutes
Cooking Time: 15 minutes
- Heat the oven to 180°c.
- Make sure the fish has been gutted and the scales have been removed. Slice the butter and lightly crush the cloves of garlic.
- Tear off a sheet of foil twice the length of the fish and lay it down on the work top. Place one fish in the middle of the foil and put on half of the other ingredients; 1 clove of garlic, 1 teaspoon capers, 3 sage leaves, 35g butter per fish. Season with salt & pepper. Then repeat for the other fish.
- Bring the sides of the foil up together and then seal the ends of the foil so you are left with a boat like shape. Pour half of the white wine into one foil bag and the other half of the wine into the other bag.
- Close the top of the foil bag by folding it down several times until the bag is sealed. Place the parcel onto a baking tray and bake in the oven for 15 minutes, the fish should feel slightly firm but still moist when cooked.
- When the fish is cooked, remove it from the oven and allow it to rest for 5 minutes, still in the foil bag.
- Open up one end of the foil bag and pour all of the juices into a pouring jug (this makes it easier to remove the fish from the bag). This will be the sauce.
- Fully open the bag, remove the fish (if the skin sticks to the foil, either carefully cut it away from the foil with a sharp knife or just don’t worry about it) and serve with the sauce. We served it with pan chips and a coarse pea purée.