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Clean and simple

 
This simple dinner will leave you feeling fresh and fulfilled.
 
Fish

Fish baked in baking paper

Recipe from: 1/1/2006 12:00:00 AM
Preparation time: 20
Cooking time: 20
 
Something easy and healthy for dinner? Try this.
 
 
 

Ingredients

 
  • 4
    fresh, firm white-fish fillets of about 200g each
  • 5
    ml
    salt and freshly ground black pepper, to taste
  • 1
    red chilli, seeded and chopped
  • 2
    fennel bulbs, sliced
  • 3
    garlic cloves, crushed
  • 2
    firm, ripe tomatoes, skin and seeds removed, cubed
  • 1
    lemon
    zest and juice of one lemon
  • 1
    handful
    Italian parsley, chopped
  • 100
    ml
    olive oil
  • 100
    ml
    dry white wine
  • 12
    calamata olives, pitted and halved
Servings: Change Serving
 
 

Method

 
Oven temperature: 180°C
1. Preheat the oven. Cut four sheets of baking paper to about 30 x 40cm.

2. Place a fish fillet in the centre of each piece of baking paper and season it with salt and black pepper.

3. Mix the chilli, fennel, garlic, tomato, lemon zest and parsley, and distribute the mixture amongst the fish. Drizzle olive oil over each fillet, as well as about 15ml dry white wine. Lastly, scatter the olives over and fold up each parcel. Place the parcels on a baking tray and bake them for about 15-20 minutes. Serve the fish immediately.

Wine suggestion: Open a Sauvignon Blanc, or enjoy the same wine you used in the parcels.

 

Read more on: fish/seafood  |  bake
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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