Name: Baked Basque Fish (Pescado asado a la Vasca)
Yield: Serves 4
Cuisine: Spain
Ingredients: Salt; 8 tablespoons dry white wine; Juice of ½ lemon; Freshly ground black pepper; 4 × l75g (6oz) white fish fillets, skinned — cod or haddock; 2 bay leaves; 1 clove of garlic, crushed; 1 small green pepper, cored, seeded and chopped; 50g (2oz) butter; 1 large tomato, skinned, seeded and chopped; 1 medium onion, finely chopped; You will need four pieces of foil, 30cm (12 inches) square

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

The Basque people certainly know how to make the best of fish. Fresh cod holds its own in Basque cooking — here’s a good example.

Ingredients

You will need four pieces of foil, 30cm (12 inches) square

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Position a piece of fish on each buttered foil square. Mix together all the vegetables and divide them up equally to cover the fish. Top each little pile of vegetables with half a bay leaf and 2 tablespoons wine, followed by a good squeeze of lemon juice. Season well, then fold the edges of the foil together to make four slightly baggy parcels.

Pop these parcels on to a baking sheet and

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