Fish In A Bag
This is the perfect meal to make this Easter. A classic French style en papilotte dish that basically means “cooked in a bag”. This method allows the food to hold in moisture and flavour as it steams inside its little pouch and it’s a clean and healthy way of cooking fish. I’ve cooked this simply by topping the fish with a little olive oil, a hint of sea salt, a slice of lemon and a little thyme. I’ve used blue eye for this recipe, but it will work with other fish such as salmon, trout, wild barramundi, mackerel, herring, whiting and snapper. Serve with a fresh leaf salad, oven roasted sweet potato chunky chips or steamed green vegetables and squeeze of lemon.