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Image / Editorial

What to Cook: Fish Parcels & Roasted Wedges


by Meg Walker
16th Mar 2017
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Fish Parcels + Oven-Roasted Potato Wedges

These parcels are a very quick and easy way to cook fish and there is no washing up! Use any type of fish you like with any combination of flavours, or you can also use chicken fillet instead of the fish, thinned as per the instructions on page 56. I like to use cod or haddock for this recipe but you can use any white fish you prefer.

Serves 2

Ingredients

For the fish
2x150g fillets of cod/haddock (skinned)
4 mushrooms, sliced
1 small onion, diced
1 pinch of herbes de Provence for each piece of fish
a splash of white wine

For the wedges
4 medium-sized rooster potatoes
salt and pepper
3 tbsp olive oil

Method
Cut the potatoes into wedge-shaped pieces. Place on a baking tray, season and drizzle with the olive oil. Cook for 20-30 minutes until soft.

Cut out a rectangular piece of parchment or baking paper large enough to hold the fish and wrap it up. Place the fish in the centre and place the other ingredients you are using on top.

Wrap up tightly and ensure the steam cannot escape.

Place on a baking tray and put in oven for 15-20 minutes (this depends on the thickness of the fish you are using). Check the fish is cooked through before serving.

Serve the fish with all the juices, a portion of wedges and some vegetables of your choice.

Other suggestions to use with the fish

Half a red onion, eight cherry tomatoes, a pinch of dried oregano and 30g of crumbled feta.

Extracted from Good Food, No Stress by Tara Walker (Mercier Press, €22.99). Photographs by Rob Kerkvliet.