Unwrap this bundle, and behold the perfectly cooked and seasoned fish with vegetables nestling inside. Juicy, saucy, and garlicky? Check. Colourful? Oh, yeah. Succulent and fabulous? Absolutely.
Ingredients
- 900 g white fish, in fillets
- ½ leek
- 1 yellow onion
- 2 garlic cloves
- 2 red bell peppers
- 12 cherry tomatoes
- 1 fresh fennel or pointed cabbage
- 1 carrot
- 75 g pitted olives
- 75 ml fresh thyme or fresh parsley
- 1 lime, in slices
- Salt and pepper
- 125 ml white wine
- 3 tbsp olive oil
- 150 g butter
Quick aioli
- 225 ml mayonnaise
- 1 garlic clove, minced
- Salt and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Line a roasting pan with foil or parchment paper, making sure there’s enough material for folding and sealing the top.
- Cut the fish into serving-sized pieces and place in the roasting pan.
- Slice and chop the vegetables and place them evenly with the fish. Add spices.
- Drizzle with wine and oil and add little pats of butter.
- Fold the foil to form as tight a seal as possible. Cover the seam with an extra piece of foil and tightly fold at the joints.
- Bake for 40 minutes.
- Mix mayonnaise and minced garlic in a small bowl. Season to taste. Serve a generous dollop on top of the baked fish and vegetables.
Tip: Use thawed frozen or fresh fish. Cod, hake, haddock or grouper work well. You can also add peeled and cooked shrimp just before serving.