Consuming Passions - Worldwide Events Managers

Fish-in-a-Bag

Serves: 4

Notes

Ingredients

• 4×200g red emperor (or other good white fish) fillets with skin on
• 400g cooked linguini or other ribbon pasta (eg: fettuccine)
• 1 bunch spinach leaves, washed and drained
• 2 Tbsp roasted capsicum (see note below)
• 2 ripe tomatoes
• 1 Spanish onion
• 12 asparagus spears, uncooked
• Lemon slice
• 1 egg white
• 2 Tbsp extra virgin olive oil
• 1 clove of garlic, finely chopped

Method

On work surface, spread out 4×60cm sheets non-stick baking paper. Brush each sheet with olive oil leaving clean a border about 4cms wide. On each one, place cooked linguini in centre of one side. Add a few spinach leaves, a half tablespoon of roasted capsicum, some slices of tomato, and some thin slices of onion. Add fish fillet, skin side up. Season lightly with salt and pepper. Add a sprinkling of olive oil in which the garlic has been placed. Add a couple of thin lemon slices and three asparagus spears. Brush egg white round border. Fold paper over fish and other ingredients. Press edges to seal and then roll over edges to further seal the parcels. When all four are parcelled, put on baking tray and bake in 200¡C oven for 12 to 15 minutes until fish is just cooked.

Note: Roasted capsicums are made by putting pieces of red or yellow capsicum flesh under grill until skins are very black. They are then put in a plastic bag and when cool, peeled. They may be bought ready prepared.