Fish parcels with new potatoes, lemon and cream cheese
This meal became a favourite of mine in the summer. A whole meal packaged and baked in individual parcels. I tried the recipe with cod and salmon and both were beautiful. Though I think the salmon was perhaps the tastiest of the two. The parcels can be prepared in advance and baked when they are needed or bbq'd. I served them as they were in the paper, opening them up at the table and releasing all the wonderful flavours. The recipe below is just a guide, I can't find the recipe that was given to me by my cousin, so change the amounts depending on how hungry you are.
Ingredients
Serves 4
4 fillets of fish
750g bag of new potatoes
A carton of cream cheese
Juice and rind of a lemon
Dill
2 courgettes
Salt and pepper
Method
Heat the oven 180ºC
Firstly cook the new potatoes until tender, half them if they are a bit large before hand. While they are cooking lay out 4 largish squares of foil and then a smaller piece of parchment paper on top of the foil. (See photos below) When the potatoes are cooked mix with the cream cheese, the rind of the lemon and a good sprinkling of dill. Season with salt and pepper. Place the potoatoes in the centre of the parchment paper. Flatten down as this the base for laying the fish on. Next take a potato peeler and slice the corgettes into thin ribbons. Divide the corgettes between the four portions. Lastly lay the fish on top of the corgettes, seasoning well and squeezing on the fresh lemon juice. Make the parcels by sealing the edges together, but not tightly, you want the fish to steam, so make the parcel high. Cook for about 20 mins until the fish is perfectly done and still moist. You can add frozen peas to the parcel too, but I found that they looked slightly over cooked.
Ingredients
Serves 4
4 fillets of fish
750g bag of new potatoes
A carton of cream cheese
Juice and rind of a lemon
Dill
2 courgettes
Salt and pepper
Method
Heat the oven 180ºC
Firstly cook the new potatoes until tender, half them if they are a bit large before hand. While they are cooking lay out 4 largish squares of foil and then a smaller piece of parchment paper on top of the foil. (See photos below) When the potatoes are cooked mix with the cream cheese, the rind of the lemon and a good sprinkling of dill. Season with salt and pepper. Place the potoatoes in the centre of the parchment paper. Flatten down as this the base for laying the fish on. Next take a potato peeler and slice the corgettes into thin ribbons. Divide the corgettes between the four portions. Lastly lay the fish on top of the corgettes, seasoning well and squeezing on the fresh lemon juice. Make the parcels by sealing the edges together, but not tightly, you want the fish to steam, so make the parcel high. Cook for about 20 mins until the fish is perfectly done and still moist. You can add frozen peas to the parcel too, but I found that they looked slightly over cooked.
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