Monday, 3 March 2008

Fish in a bag and Lurpak garlic butter

For my fish-in-a-bag last week, I had haddock fillets with thyme and lemon butter. Cooking fish in a bag (foil packet) retains all the moisture and flavour without having the fish dry out in the oven. This is a great recipe for when you're having guests as having the fish cooking in the oven leaves you time to do other things like cooking the vegetables, pototoes, or mingling with your friends. After the cooking time is up, the fish can remain in the bags for up to 30 minutes and still stay warm and moist if the bags remain sealed. Serve the foil packets straight up on plates and have your guests open the bags themeselves at the table. The fragrance of the fish, wine and herbs when the packages are opened is bound to make anyone's mouth water. Just double or increase the amounts in the recipe below accordingly for more people.

Steamed fish with thyme and lemon butter


Ingredients (serves 2):

2 fillets of haddock (or cod, salmon, trout - whatever you fancy)
1 lemon, cut 4 thin slices off in the middle
Some white wine (about two slushes)
A few sprigs of thyme
Butter
Olive oil
Salt and pepper

Method:

Preheat the oven to 190 degrees C/gas mark 5. Tear two large sheets of foil that is large enough to hold a slice of fish and to fold over the top. Drizzle a tsp of olive oil in the middle of the foil sheet and spread to about the size of the fish. Place the fish in the foil, season with salt and pepper, a squeeze of lemon juice, and place a dab of butter, sprigs of thyme and 2 lemon slices on top of the fish.

Gather the two longest (parallel) edges of the foil together, fold and seal across the top of the packet. Of the other two shorter edges, fold and seal one side, pour a slosh of white wine into the other side and then seal. Repeat with the other fish and foil packet.

Place the foil bags on a baking tray and cook near the top of the oven for 15-18 minutes. Thicker fillets may need 20 minutes. If the fish flakes easily with a fork, it is done.

I served the fish with garlic mash, grilled asparagus spears and buttered Chatenay carrots. I want to point out the yummy buttery garlicky goodness from Lurpak - their butter with crushed garlic.

Lurpak garlic butter

While it is not as divine as Closet Cooking's roasted garlic mashed potatoes, it is a close second if one does not have any roasted heads of garlic at hand. Just a small knob in with the potatoes as you are mashing the lot. The smell of the garlic and butter is truly potent and I bet it will be a hit with any garlic-lovers out there (and both the husband and I love garlic). You can also spread it on bauguette slices for toasted garlic bread, or toss them in with mushrooms and sautee or bake for garlic mushrooms. The possibilities are endless. Available at major supermarkets in the UK.

4 comments:

Little Corner of Mine said...

Butter with crusted garlic, wow the first for me. Don't think I have seen it here yet. I love to steam my fish this way too, easy and no clean up. Hehe...

Kevin said...

That fish dinner looks good!

Nilmandra said...

Little Corner: True. Less cleaning is always good in my books :D

Kevin: Thanks, the smell was lovely!

Jeanne said...

Your food looks wonderful and healthy, but, did you know it's not a good idea to cook with your food touching the foil...if you line that foil with parchment paper, it would be safer. Aluminum is debated about it getting into our food and alzhiemer being linked. Just to play on the safe side!!!I used to cook in a commercial setting, and all our cookware was aluminum, I would daily wipe the residual aluminum off the prep table that rubbed off the pans that were set and slid around on it, so I know it's coming off!!!

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