Fish en papilotte with baby carrots, ginger and dill
( SERVES 4 )
22/10/2008
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Ingredients
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| 8 | Bay leaves |
| 2 stalks | Celery, cut into 16 |
| 16 | Baby carrots |
| 4 fillets | Fish, eg hapuku, snapper or blue cod |
| 1 piece | Ginger, 5cm, peeled and finely sliced |
| 1 | Salt & freshly ground pepper, to season |
| 1 to drizzle | Avocado oil |
| 1 sprig | Fresh dill |
Directions
- Preheat the oven to 200 degC. Lay four squares of baking paper, large enough to envelop the fish fillets, on a flat surface.
- Place 2 bay leaves in the centre of each then top with 4 sticks of celery.
- Bring a saucepan of salted water to a boil then blanch the carrots for 2 minutes, drain.
- Lay a fillet on top of each portion, then add 4 baby carrots. Sprinkle the ginger over evenly, and season.
- Drizzle over a little avocado oil then add a sprig of dill, reserving some to garnish.
- Fold the paper over the fish to create an envelope then bake for 10 minutes.
- Let rest for 5 minutes before serving with extra dill scattered over.
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