10 brilliant films and TV shows we can’t WAIT for this Autumn
10 brilliant films and TV shows we can’t WAIT for this Autumn

Jennifer McShane

Alanis Morissette is distancing from new documentary that claims she was raped at 15
Alanis Morissette is distancing from new documentary that claims she was raped at 15

Holly O'Neill

Dulux have revealed their colour of the year for 2022, here’s how to use it in your home
Dulux have revealed their colour of the year for 2022, here’s how to use it...

Megan Burns

With unbroken sea views and an outdoor Jacuzzi, this architectural home in Kinsale is on the market for €2.35 million
With unbroken sea views and an outdoor Jacuzzi, this architectural home in Kinsale is on...

Lauren Heskin

Liane Moriarty has a new mystery book for your book club
Liane Moriarty has a new mystery book for your book club

Holly O'Neill

Prince Harry and Meghan Markle make Time 100 Most Influential People list
Prince Harry and Meghan Markle make Time 100 Most Influential People list

Holly O'Neill

Meet five Irish embroiderers doing amazing things with needle and thread
Meet five Irish embroiderers doing amazing things with needle and thread

Megan Burns

Saying you are a ‘stay-at-home-mum’ is the ultimate conversation stopper
Saying you are a ‘stay-at-home-mum’ is the ultimate conversation stopper

Amanda Cassidy

The Hygiene Bank’s Sorcha Killian on hygiene poverty and how it’s impacting Irish families every day
The Hygiene Bank’s Sorcha Killian on hygiene poverty and how it’s impacting Irish families every...

Shayna Sappington

Wildfire: ‘We knew we wanted to tell a story with fierce women at the heart of it’
Wildfire: ‘We knew we wanted to tell a story with fierce women at the heart...

Jennifer McShane

Image / Editorial

What’s for dinner? Sea Bass en Papillote with Thai Couscous


by Meg Walker
04th Oct 2018
blank

If you’re a bit nervous about cooking fish, this is a great dish to try. Everything is cooked together en papillote (in a parcel), which seals in all the flavour and makes for an absolutely delicious result. And because the fish gently steams in the parcel, you’re not likely to overcook it. Ask your fishmonger to scale the fish.

Sea Bass en Papillote with Thai Couscous

Serves 4

Ingredients
200g couscous
250ml just-boiled water
1 tbsp vegetable oil, plus extra for greasing
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 lime leaves, thinly shredded
2 lemongrass stalks, split lengthways
1 fresh red or green chilli, seeded and chopped
15g fresh root ginger, peeled and finely chopped
½ tsp ground turmeric
juice of 1 lime
1 tbsp fish sauce
1 red pepper, seeded and diced
225g spinach, stalks removed and leaves torn
large bunch of coriander, stalks trimmed and leaves chopped
4 sea bass fillets, scaled and pin-boned
fine sea salt

Method
First, put the couscous in a roomy dish and pour the boiling water over it. Cover the bowl with cling film and set it aside while you prepare the stir-fry.

Heat the oil in a wok or a large heavy-based frying pan over a medium-high heat. Add the shallots and garlic and fry them for 2 minutes until softened but not browned. Then add the cumin, coriander, lime leaves, lemon grass, chilli, ginger, turmeric and lime juice and stir-fry for 1 minute. Stir in the fish sauce and cook for 2 minutes, then add the red pepper and cook for 3 minutes more. Finally, add the spinach and fresh coriander, then set aside.

By now, the couscous should have absorbed all the liquid. Gently fluff it up with a fork and stir in the cooked mixture, removing the lemongrass. Preheat the oven to 200°C/fan 180°C/gas 6.

Cut 4 pieces of baking paper measuring about?30cm square and grease them lightly with oil. Divide the couscous mixture between them, placing it on one side of each square. Place a sea bass fillet, skin side up, on top of each pile of couscous and season with salt. Fold over the paper and scrunch the edges together to make parcels – a bit like a Cornish pasty.

Place the parcels on a baking tray and bake for?about 15 minutes or until the fish is cooked through and the couscous is piping hot. Serve at once. (If you don’t have any baking paper, you can use foil instead, but you’ll need a double layer for each parcel.)

 

Extracted from Rosemary Shrager’s Cookery Course by Rosemary Shrager (BBC Books, approx €22.50). Photography by Andrew Hayes-Watkins.

Also Read

blank
EDITORIAL
This spatchcock chicken recipe will make your weekend

This is a great way to get a juicy roast chicken, bursting with flavour.     Bord Bia’s Spatchcock Chicken...

By Meg Walker

Keith-_-Tara_130_Web Shantanu Starick painting kitchen cabinets
EDITORIAL
How to limit drips and brush strokes while painting kitchen cabinets

Painting kitchen cabinets can be transformative and can be achieved relatively low-cost, but you need the right equipment, and a lot of...

By Amanda Kavanagh

brain
EDITORIAL
8 easy ways to keep your brain healthy that you can do right now

Your brain health is just as important as that of the rest of your body, says psychologist and neuroscientist Dr...

By IMAGE

toxic
EDITORIAL
How to let go of toxic people, and the signs to recognise

By Niamh Ennis

blank
premium EDITORIAL
EVENT: How To Master the Art of Negotiation

We sit down with Negotiation Strategist Natalie Reynolds, discussing key tactics and strategies used to master the art of negotiation...

By Shayna Sappington

blank
EDITORIAL
Sarah Harding’s heartbroken mum announces the singer’s death aged just 39

Sarah Harding has died at the age of just 39, her heartbroken mother revealed today. The Girls Aloud star had...

By Amanda Cassidy

blank
AGENDA, EDITORIAL
When speaking about ageing, we should follow Julianne Moore’s lead

Actress Julianne Moore is tired of all the cliched tropes about female ageing. The way we speak about it; the...

By Jennifer McShane