Jamie Oliver Papillote Fish
Ingredients
Instructions
- 1 egg, large size
- 100 g potatoes
- 1 fennel bulb
- 1 lemon
- 5 ripe cherry tomatoes
- 1 handful of black olives (pitted)
- 1 fillet of 120 g firm-fleshed white fish (bass, haddock, halibut, etc.)
- olive oil
- White wine
- Form a papillote using a 35 x 45 cm aluminum foil.
- To do this, fold the sheet in half, then fold down three of the sides that you have previously brushed with beaten egg, so as to obtain the shape of an envelope.
- The beaten egg will allow the foil to be airtight. Remember to keep an opening, on the fourth edge.
- Coarsely cut the potatoes into cubes or slices, then cook them for 6 minutes in a pan of salted boiling water.
- Drain and let cool slightly.
- Cut and detail the fennel into quarters. Reserve the tops.
- Then cut the lemon into thin slices, then the cherry tomatoes in half, and crush the olives with the flat of a knife to pit them.
- For the fennel, lemon, tomatoes and olives over the fish and cooled potatoes in a large bowl.
- Drizzle with a little olive oil, season with salt and black pepper, and toss gently to coat the ingredients.
- Place the mixture carefully in the papillote, sprinkle with fennel leaves, then close the papillote, making sure to leave a little air and keep it in the refrigerator until mealtime.
- Before baking, preheat your oven to 180°C (th. 6).
- Open the papillote to for in a little wine, close it and place it on the baking sheet.
- Bake for 18 to 20 minutes (the fish and potatoes must be cooked to perfection).
- Arrange the fish on a beautiful plate in its foil, taking care to pierce it to evacuate the steam.
- The tomato and wine jus goes perfectly with steamed broccoli or green beans.
Jamie Oliver Papillote Fish
Today we offer you the following recipe: Jamie Oliver Papillote Fish
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Jamie Oliver Papillote Fish Recipe – Jamie Oliver Papillote Fish Recipes
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