Fish, Fennel and Tomatoes in a Bag

Preparation info

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This a clean and fast way of cooking fish and there–s an element of theatre to opening the bag at the table like a crisp packet and getting a nostrilful of fragrance. To make it into a more substantial meal, add a few cooked haricot or cannellini beans or some sliced parboiled new potatoes to the bags.

Ingredients

  • 2 x 150 g firm white fish fillets (at least 2.5 cm thick), skinned (ask your fishmonger for sustainably caught fish)

Method

Heat the oven to 200°C/Gas 6.

First make your bag: if you’re using foil, take 2 large squares, fold each in half, and then roll over three sides to form a packet with an opening at the top. If you’re using baking parchment, do the same but secure the sides with a couple of stap