Red snapper parcels with caper anchovy salsa
2 cloves garlic, crushed
1 baby fennel bulb (130g), sliced thinly
4 x 200g red snapper fillets
4 large fresh basil leaves
1/3 cup (80ml) dry white wine
1/4 cup coarsely chopped fresh chives 1/3 cup loosely packed fresh tarragon leaves
1/3 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh chervil leaves
30g watercress, trimmed
1 tablespoon lemon juice
1 teaspoon olive oil
CAPER ANCHOVY SALSA
1 small red capsicum (150g), chopped finely
2 tablespoons finely chopped gherkins
1 tablespoon drained baby capers, rinsed 8 drained anchovy fillets, chopped finely 1/4 cup finely chopped fresh basil
1 tablespoon balsamic vinegar
A modern take on the traditional French method of cooking “en papillots” (in a sealed package), this recipe uses aluminum foil rather than parchment paper to enclose the ingredients. Cooking this way reduces the need for any added fat, plus mingles and intensifies the flavors of the parcel’s contents.
1 Preheat oven to hot.
2 Combine garlic and fennel in small bowl.
3 Place fillets, skin-side down, on four separate squares of lightly oiled foil large enough to completely enclose fish. Top each fillet with equal amounts of the fennel mixture, top with one basil leaf each, drizzle each with 1 tablespoon of the wine. Gather corners of foil squares together over each fish, twist to enclose securely
4 Place parcels on oven tray, bake in hot oven for about 15 minutes or until fish is cooked as desired
5 Meanwhile, make caper anchovy salsa. combine salad.
6 Place remaining ingredients in medium bowl toss genty to combine salad
7 Unwrap parcels just before serving; divide fish, fennel side up, among serving plates. Top with salsa; accompany with salad.
CAPER ANCHOVY SALSA Combine ingredients in small bowl.
Serves 4 per serving
3.6g of carbohydrate; 5.3g total fat (1.5g saturated fat; 1068kJ (255 cal); 43.9 protein
Locally made and formulated