I love fish baked in a bag.
Easy, full of flavour, fun and generally, really healthy.
This particular number from Tobie Puttock is especially good. As far as weekday dinners go, it is a complete win. (A 240 calories per-serve win.)
We served this with steamed beans and twice cooked and roasted baby potatoes: steam your potatoes, lay them flat on a baking-paper lined tray and half-flatten them with a large spoon, drizzle with olive oil, season and cook until golden.
You will enjoy.
4 blue-eye cod fillets or similar (we used ling)
100ml white wine
2 tbsp extra virgin olive oil
Long strips of the zest of 1 lemon
2 birdseye chillis, cut in half and partially seeded
Small handful of dill sprigs
Sea salt and pepper
- Preheat the oven to 200c.
- Tear off 4 pieces of foil, about 30cm long, then 4 pieces of baking paper, 25cm long. Lay the baking paper on-top of the foil. Fold and crease into wells with walls all around to hold the fish and liquid.
- Combine the wine, olive oil, lemon zest, dill, chilli and a good pinch of salt and peppe. Stir to combine and then carefully add the fish fillets and turn them to coat with the marinade.
- Place a fish fillet into each well; share the dill, chilli, lemon zest and remaining liquid with each fillet. Close and seal the foil bags.
- Place the bags on a baking dish and cook for 15 – 20 minutes or until the fish flakes easily. Let sit for a few minutes, transfer the bags to serving plates and open carefully at the table.