Baked Banana Leaf-wrapped Bluethroat Wrasse with Salsa Verde
Baking | Parcels | Pastes - Marinades, Dressings & Sauces
Wrapping fish in a banana leaf helps keep it moist as it steams in its own juices inside the wrapping. The fish can be barbecued instead of steamed, in which case the wrapping protects the delicate flesh from the intense heat of the barbecue. Salsa Verde (literally ‘green sauce’) is very versatile – it’s great with vegetables, pasta, chicken or red meats.
Serves 6 as an entrée
600g bluethroat wrasse fillets, skin off, bones removed
3 banana leaves
1 bunch flat-leaf parsley, picked
2 cloves garlic, roughly chopped
1 tablespoon salted capers, rinsed and dried
3 anchovy fillets
1 tablespoons lemon juice
½ cup extra virgin olive oil
½ teaspoon salt flakes
Make Salsa Verde: process parsley, garlic, capers and anchovy fillets in a food processor until finely chopped, with the motor running, add lemon juice and oil and process until well combined. Set aside.
Preheat oven to 220ºC.
Blanch banana leaves in boiling water for a few seconds, refresh under cold water, trim into 20cm squares, pat dry and lay out on a work surface, shiny side down.
Cut fish into 6 equal-size portions, mix well with ½ cup of Salsa Verde and place each piece of fish in the centre of a piece of banana leaf. Wrap up into a neat parcel and secure with cooking twine or toothpicks. Place parcels on a baking tray and cook for 8 minutes.
Serve with remaining Salsa Verde on the side.
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