Fish baked in paper Q: A friend described a meal at a smart restaurant that included fish and vegetables baked in a paper parcel. Can I do that at home?
A: You certainly can, and it’s actually a simple, healthy way of cooking and saves on washing up! I use tinfoil. Make individual parcels with one fillet of fish – salmon, plaice, pollack, cod and sea bass are particularly well suited – in the middle of a square of foil with a 5cm/2ins border. Top with blanched, sliced courgettes and/or young artichokes, sprigs of thyme, a squeeze of lemon and splash of olive oil. Cover with a second foil square and fold the edges snugly but not too tightly to seal. Bake for 10 minutes at 400F/200C/gas mark 6.
This Q&A was first published in the June 2008 edition of Saga Magazine