The Portly Gourmet

Good food doesn't have to be difficult…

Portly Cooks | Chilli & Lemongrass Red Fish Parcel

Red Fish

Recently I was kindly sent some Chilli and Lemongrass rub by P&D Artisan Products to try with some fish. This one is my first experiment. I thought I would use a fish that is not as well-known but should be. It is, Red Fish, it’s caught in Scotland and is surprisingly, Red. It has a firm flesh and takes a marinade and a sauce very well indeed, which is why I chose it for this first recipe.

  • 1 fillet of Red Fish (skinned), Sea Bass would work with this too
  • 1 tsp P&D Artisan Products Chilli and Lemongrass Rub
  • 75g samphire
  • ¼ red pepper, sliced
  • 1 knob of butter
  • Greaseproof paper

Start off by coating the fish in the marinade. I put it into a freezer bag and gave it a good shake to make sure it was all covered. Next, you’re going to need to make your parcel.  Take a piece of greaseproof paper (enough to cover your fish and other stuff and fold it in half.

Along the fold line on one side put the samphire and the red pepper, lay the fish on top and put the butter on top of that.  Fold the paper over the ingredients and make a parcel by sealing the loose edges of the greaseproof. When you’re done it should look like a paper Cornish pasty.

Finally bake it in the oven at 180c for about half an hour. You can either eat it out of the paper or serve it up, although eating from the paper does reduce your washing up.

PG

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