This recipe is an excellent way to cook delicate fish either on the BBQ or in a conventional oven. Use local fresh fish, such as bass, brill, plaice, whiting, cod, haddock, arctic charr or hake. Just be aware that the thicker the fish the longer you will have to cook it.
The ingredients you add to the parcels can also be modified to your tastes, but these are my favourite.
You can prepare these parcels well in advance, just temporarily fold them up them and put into the fridge until needed. Just omit the seasoning (wine, lemon juice, salt & pepper) until you are ready to cook.
*Note: I haven’t included salmon because of the huge environmental damage that Scottish salmon farms are causing. For more information www.scottishsalmonwatch.org. Although if you are lucky enough to buy some wild salmon, this will be perfect cooked in these fish parcels.
Fish in Parcels
- 2 Fillets of white fish, skin & pin bones removed
- 6 Asparagus stalks
- 6 Cherry tomatoes
- 1 Clove of garlic
- Few slices of red chilli to taste
- 2 tsp fresh lemon juice
- 2 glugs White wine
- 1 tsp Rapeseed oil or olive oil
- Salt and pepper
- 2 sheets Silver foil about 80cm long
- Step 1 Fold each sheet of foil in half, put your palm in the middle and create a nest by shaping the edges up around your hand
- Step 2 Cut the asparagus into 1 cm pieces, saving the heads as the garnish.
- Step 3 Finely chop the garlic and sprinkle a few pieces into the nest.
- Step 4 Scatter the asparagus stalks over the nest and place the fish on top. The stalks will protect the fish from the direct heat of the BBQ/oven, you can use thin slices of lemon or courgette if you prefer.
- Step 5 Cut the tomatoes into quarters and scatter around the fish.
- Step 6 Place the asparagus tips & chilli (if using) on top of the fish
- Step 7 If you are cooking later, fold up the sides of the foil to make the parcels, gently sealing the edges and place in the fridge.
- Step 8 Add lemon juice, rapeseed oil and a good glug of wine.
- Step 9 Season with salt and pepper.
- Step 10 Make your parcels, but don’t over seal them, they need to breathe a little and this allows for easy access to test the fish.
- Step 11 Cook for around 8-15 minutes over the BBQ or in a hot oven. The time really depends on the thickness of your fish and the heat of the BBQ/oven. Just keep testing the fish by carefully opening the parcels. Then using a thin knife. Check each end and the middle of the fish by gently pushing the knife into the fish, when cooked it should easily penetrate the flesh.
- Step 12 Once cooked, remove the fish and vegetables using a fish slice (or spatula) and pour the delicious juices left in the foil over the fish.
- Step 13 Serve with chips and more BBQ’d vegetables – bon appétit!