Name: Fish and vegetables baked in paper
Yield: 8 servings
Cuisine: Bake
Ingredients: 500.00 g prawns shelled and deveined; 500.00 g fish white flesh, cubed; 300.00 g mussels shelled; 2.00 leeks chopped; 125.00 ml fresh dill chopped; 250.00 ml wine white; 1.00 seafood bake; 250.00 ml cream; 4.00 potatoes cooked, thinly sliced; 0.00 olive oil to drizzle; 0.00 sea salt and freshly ground black pepper

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Ingredients (11)

FISH ND VEGETABLES BAKED IN PAPER

500.00 g	prawns — shelled and deveined
500.00 g	fish — white flesh, cubed
300.00 g	mussels — shelled
2.00	leeks — chopped
125.00 ml	fresh dill — chopped
250.00 ml	wine — white

CREAMY FISH AND POTATO BAKE

1.00	seafood bake
250.00 ml	cream
4.00	potatoes — cooked, thinly sliced
0.00	olive oil — to drizzle
0.00	sea salt and freshly ground black pepper

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Method:

Preheat the oven to 180 &degC.
Cut out two 30 x 30 cm pieces of parchment paper. Fold in the edges of one piece and place all the ingredients in the middle.
Now put the remaining piece of paper on top and start folding the edges towards the middle to form a closed vessel.
Place on a baking tray and cook in the oven for 10 to 12 minutes. The steam will cook the fish and also infuse it with flavours.
Freeze half and use the other half to make CREAMY FISH-AND-POTATO BAKE:
Preheat the oven to 200 &degC.
Place the steamed fish in a baking dish and pour over the cream. Arrange potato slices to cover the fish completely.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake until potatoes are golden and cooked through. Serve with green beans.

TIP: The basic dish is also delicious served with herby brown rice and peas.