Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 55 grams | Butter; softened (2oz) |
| 15 millilitres | Mustard seeds; (1tbsp) |
| 1 \N | Clove garlic; crushed |
| \N \N | Salt & freshly ground black pepper |
| 30 millilitres | Fresh thyme leaves; (2tbsp) |
| 4 \N | Tarakihi steaks; each weighing |
| \N \N | ; approximately 175g |
| \N \N | ; (6oz) |
| 12 \N | Cherry tomatoes; skinned and |
| \N \N | ; quartered |
Combine butter with mustard seeds, garlic, seasoning and thyme.
Place each steak in the centre of a sheet of greaseproof paper. Spread butter over the fish and top with tomatoes.
Draw up the corners of the greaseproof paper and fold over tightly to form a parcel.
Place on a baking tray and bake in a preheated oven 200ºC, 400ºF, gas mark 6 for 20 minutes until the fish is cooked.
Serve in the paper with the parcel opened, accompanied by mange tout and potato wedges or new potatoes.
Converted by MC_Buster.
NOTES : Tarakihi, also known as ocean bream, has firm, moist white flesh and is suitable for all methods of cooking, especially frying. Tarakihi en papillote
Converted by MM_Buster v2.0l.