AKA fish in parchment or baking paper. This meal is perfect for a warm summer’s night.
600 g hake, cut into 3/4 portions
200 g baby tomatoes
3 cloves of garlic, thinly sliced
Whole fennel seeds
1 small brown onion, sliced
1 lemon, sliced
Fresh sugar snap peas
Maldon sea salt
1 baking tray
Food processor with the slicing attachment
1 plastic board
Serves 3/4 depending on the size of the portions
Preparation: 10 minutes
Cooking time: 20 minutes
Preheat oven to 180C.
In the food processor slice the onions. I prefer slicing the garlic by hand so I can slice them really thin. Cut the the baby tomatoes in half. Cut 3 or 4 pieces of baking paper ±30 cm long. Each person will get their own little parcel. Split all the sliced ingredients so each portion gets the same amount.
Lay one piece of paper at a time, place three slices of lemon on one end of the paper (not in the middle), then one portion of fish on top of the lemon. Sprinkle the garlic, onions, baby tomatoes, fennel seeds and salt with a tablespoon of extra virgin olive oil.
Then fold over the paper and seal the edges. See below, you can drizzle a tiny bit of water on the edges so they stay down.
Place the fish in the oven and cook for 20 minutes. Serve with fresh sugar snap peas, or any green vegetable.
Extra tip: I left out the carbs for this meal, tyring to keep slim for summer you know 😉 however, you can boil some potatoes, peel the skin off and slice them into medallions and place them under the lemon in the parcel. They will absorb all the delicious juices.