FOIL BAKED FISH WITH CHILLI
Fish cooked in this method is always a winner as the flavours have no where to escape and all the moisture gets trapped inside. You can pretty much do any variety of fish like this and you can any number of flavours and ingredients to spice it up. It works wonderfully on the BBQ.
Serves 2
1 Tbsp oil
2 large or four small fillets of fish – cod, gurnard, elephant, moki etc
2 cloves garlic
1 chilli, deseeded and finely sliced (Kakanui Produce cherry chilli is perfect for this)
1 lemon
Method
Preheat the oven to 190C.
Take two pieces of strong kitchen foil, roughly 25cm square, and brush them with the oil. Season the fish fillets generously and place them on the foil – either two small fillets or one large one per parcel.
Divide the garlic and chilli between the fish add a squeeze of little lemon juice and a good grinding of black pepper over each pile, then bring up the sides of the foil and scrunch them together tightly to form well-sealed but baggy parcels.
Place the parcels on a baking tray, transfer to the oven and bake for 15 minutes.
Serve immediately.
Serves 2
1 Tbsp oil
2 large or four small fillets of fish – cod, gurnard, elephant, moki etc
2 cloves garlic
1 chilli, deseeded and finely sliced (Kakanui Produce cherry chilli is perfect for this)
1 lemon
Method
Preheat the oven to 190C.
Take two pieces of strong kitchen foil, roughly 25cm square, and brush them with the oil. Season the fish fillets generously and place them on the foil – either two small fillets or one large one per parcel.
Divide the garlic and chilli between the fish add a squeeze of little lemon juice and a good grinding of black pepper over each pile, then bring up the sides of the foil and scrunch them together tightly to form well-sealed but baggy parcels.
Place the parcels on a baking tray, transfer to the oven and bake for 15 minutes.
Serve immediately.
Alison Lambert
