Provencal fish parcels
Photo by Annabel Langbein Media
I've gone on a French tangent in this recipe with capers, lemons, parsley and a little bit of butter but you could also make it Italian-style with pesto, cherry tomatoes and olives, or give it an Asian twist with some finely shredded leeks, ginger and a splash of soy sauce. If you're on the run and don't have time to make the parcels, just arrange the fish fillets on an oven tray, top with capers, lemon, butter and parsley and roast in a super hot oven.
Serve with a green salad, baby carrots and lemon wedges for squeezing - and some vin rouge, of course!
- Cut 4 circles of baking paper to about 30cm in diameter. Place 1 fish fillet off-centre on each circle, tucking the thin end of the fillet under to make an even thickness.
- Sprinkle with capers and lemon zest. Top each with 1 tsp butter, 1 tsp lemon juice, ½ Tbsp chopped parsley and a little salt and pepper. Brush egg white around the outside edge of each paper circle, fold in half over the fish and, starting at one end, make small overlapping folds to seal. The parcels can be prepared to this point and chilled for up to 4 hours before serving.
- When ready to cook, preheat oven to 180C fanbake. Bake parcels for 10 minutes (they should puff up with steam inside).
- Serve in shallow bowls or plates, with a pair of scissors so your guests can cut the parcels open and savour the fragrant aromas while they tip out the fish and its juices.
More of Annabel's updated signature dishes
These recipes were extracted from Annabel Langbein: A Free Range Life: Share the Love (Annabel Langbein Media, $24.95). Find more great recipes at annabel-langbein.com