Fish baked en papillote recipe
We've used the technique 'en papillote' – which means wrapped in parcel – to ensure this fish dish stays moist as it cooks in the oven.
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Cooking tools:
- Oven
- Parchment paper
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Spoon
- Mixing bowl
- Kitchen shears
- Aluminum foil
- Plate
Ingredients
- 350g new potatoes, cut into 0.5cm slices
- Handful baby plum tomatoes, halved
- 1 lemon, cut into wedges
- Glug olive oil
- 100ml dry white wine
- 90g samphire
- 4 x 180g white fish fillets, such as sea bass or sea bream
- 100g squid tubes, roughly chopped
- 50g potted brown shrimps
- 30g pitted olives, halved
- Crusty bread for mopping up juices
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