Baked Fish Parcels
- 2 None tomatoes, deseeded, finely diced
- 2 tbsp balsamic vinegar
- 1/2 tsp white sugar
- 3 tbsp butter
- 4 (7 oz) cod fillets (or haddock), skin removed
- 1 bulb fennel, finely sliced, fronds reserved
- 1 None carrot, peeled, finely shaved
- 1/2 tbsp extra virgin olive oil
- Preheat oven to 400u0b0F. Cut out 4 - 12x12 inch pieces of parchment paper.
- In a bowl, combine tomatoes, vinegar and sugar. Season to taste.
- Rub 1/2 of the butter over the center of pieces of parchment paper. Place a fish fillet on top of each. Spoon tomato mixture evenly between fish. Bring sides of paper together to enclose fish, folding over twice to create a good seal. Fold over ends of paper to create a pouch. Place on a baking tray and bake for 10-15 mins, or until fish flakes easily when tested with a fork.
- Meanwhile, in a bowl, toss fennel, carrot and oil together. Season to taste. Remove fish from oven and open pouches slightly. Top with fennel fronds. Serve with fennel-carrot salad.
tomatoes, balsamic vinegar, white sugar, butter, cod fillets, fennel, carrot, extra virgin olive oil
Taken from recipes-plus.com/api/v2.0/recipes/32068 (may not work)