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.
If fresh horseradish is unavailable, use a prepared horseradish cream.
The delicate Japanese flavours in this dish are a great match for the firm, white flesh of the...
Red Mullet is a popular fish all over the Mediterranean and several countries do a version...
A salt dough crust is the perfect way to cook a whole large fish.
Queenfish is a member of the Trevally family, however this cooking method works well for almost...
Murray cod has firm white flesh with a delicate flavour that is delicious steamed.
Banana leaves are a decorative and functional wrapping when barbecuing.
The vine leaf wrapping provides a pleasantly crisp coating.
The Asian flavours in this dish are fresh, with a touch of heat from the chilli.