English
Fish has such delicate flesh that it’s often wrapped in baking paper, foil, leaves or even bark, to help protect it and keep it moist while it’s cooking; the fish steams in its own juices within the parcels giving a lovely moist result.
Parcels can be prepared several hours ahead of time, or even the day before, and removed from the fridge 30 minutes before you’re ready to cook them, this is particularly important if the fish is being served rare. If cooking more than one parcel, ensure the pieces of fish are a uniform size and thickness so they’ll form neat parcels and cook evenly. Serve the parcels for diners to open at the table, releasing all the delicious aromas; add a green salad, buttered potatoes or steamed vegies to complete the meal.
Get wrapping with some of these delicious parcel ideas:
Serve the parcels for guests to open at the table, releasing the delicious aroma of basil.
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