|Jamie Oliver's Fish Parcels|
Potatoes are always such a winning combination with fish, so I've added them to this dish, using fantastic baby potatoes which can be found at the grocers this time of year. They are very versatile while not being floury nor waxy, just somewhere in the middle, so they're great for baking and boiling. Boil your spuds until cooked, then drain and set them to one side to allow to cool. Slice them up roughly if they are larger.
First make your 4 aluminum foil or greaseproof paper bags. Do this by taking pieces of foil or greaseproof paper large enough to create an envelope to hold your fish. Keep in mind that each envelope or parcel will be served to each guest for them to open on their plate. Next fold each piece in half then fold up the 2 ends tightly, giving you an ‘envelope’.
Preheat the oven to 250ºC/475ºF/gas 9. You can add sliced red onion, sweet peppers, thinly sliced fennel, lemon slices, stoned black olives, hot red chilies, cherry tomatoes...you see where I am going here...you just do as you like. If you are using baby artichokes which are available this time of the year peel back the artichoke leaves, remove the chokes with a teaspoon, then rub the artichokes with lemon juice to stop them from discolouring and slice very thinly. Put the artichokes/other vegetables and potatoes in a bowl with the melted butter, thyme, parsley and capers and season well. You can also use whatever herbs you have on hand that you feel would go nicely with the fish such as dill, lemon verbena, basil or whatever you have on hand. Toss together and divide between the bags.
There'll be a little butter left over in the bottom of the bowl, so you can add a little olive oil to it and use this to rub on to the fish pieces. Season the fish then place on top of the potatoes and artichokes. You can also use whatever fish you choose, or even skate, as long as it is a firm-fleshed fish such as haddock, cod or John Dory.
Add a glass of wine to each bag with a sprig of rosemary if you like, tightly sealing the final side and pulling up the corners so that the liquid is contained.
Bake on a roasting tray in the preheated oven for 15 minutes. By this time the bags will be beautifully puffed up. Serve at the table so that your guests can open their bags themselves, leaving a plate of really flavoursome vegetables, fish and juice. Serve with a dollop of crème fraîche, seasoned with a little salt and pepper, and a nice green salad.