Tarakihi en papillote

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.

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