Quick “Fish Pie” Parcels
A quick and healthy dinner from Bacofoil®. This nutritious and hassle free recipe is the perfect work-night meal. Cooking chunks of fish in a Bacofoil® foil parcel is super quick and helps to seal in all the delicious flavour. The unique BacoLift® surface on the Bacofoil® The Non-Stick Kitchen Foil ensures the fish doesn’t stick to the foil, keeping the food looking like it should, and saves on the washing up too as it stops any juices seeping out onto your tray. Serve with potato gratin or mash, with green vegetables for a comforting family dinner.
Prep Time
Approx. 5 minutes
Cook Time
Approx. 10 minutes
Ingredients
4-6 large raw prawns, de-veined
100g smoked haddock or cod
150g white fish (such as cod, haddock or hake)
Few sprigs fresh lemon thyme
1tsp butter
Black pepper
2 tbs crème fraiche
1 tsp chopped flat leaf parsley
2 wedges lemon
Potato gratin or mash and green vegetables to serve
Method
Preheat the oven to 200ºC fan/220ºC/Gas 7. Tear 2 large rectangles of Bacofoil® The Non-Stick Kitchen Foil (this will ensure the fish doesn’t stick to your foil)
Cut the smoked fish and white fish into chunky pieces about 3cm x 3cm and divide between the pieces of foil. Add the prawns, a couple of thyme sprigs and a dot of butter. Season with black pepper but no salt. Fold up the sides then the ends and seal the edges to make a parcel
Place the parcels onto a baking tray and cook for just 8-10 minutes, opening the parcels very carefully as steam may escape. The prawns should be pink and the fish should be just opaque
Pour the juices through a sieve into a small bowl and discard the thyme sprigs. Mix the crème fraiche into the cooking juices and stir in the parsley
Serve the fish with mashed potatoes or a potato gratin and steamed green vegetables, with the sauce poured over the fish and a wedge of lemon on the side
Gallery
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