Hello Everyone! Before I begin with tonight’s post I would like to apologise for not getting this post up last week, I actually had it prepared and ready to go – I just needed to edit the pictures for the post. But this time last week I was rushing to get ready and out of the house in an hour after arriving home from work to pick up a few friends and then off to another friend’s house for Raya celebrations. So that night, I didn’t get to go home until about past 11pm and when I was finally ready for bed, it was just past midnight and I had work the next day. I was going to post the next day or at least before the new month but I never got around to doing it until it ended up being Wednesday again. Whoops! Anyway, before we push through, I’d like to take this opportunity to wish all my Muslim family and friends in Brunei and around the world a belated Selmat Hari Raya! Maaf Zahir dan Batin. For those of you who don’t know on Monday (here in Brunei that is) marked the end of the fasting month, also known as Ramadhan.
Tonight’s recipe I will be sharing with you is simple yet flavourful. “En papillote” is French for in parchment, or if in Italian is known as al cartoccio where it is a method of cooking in which the food is put into a folded pouch or parcel of parchment paper and then baked. You can literally put anything into this parcel so feel free to get creative in mixing up flavour combinations that are to your liking. I decided to make a spring onion and ginger oil to serve with the fish just to enhance the flavours a little more, but feel free to omit this as well if you wish.
PREP TIME 10 MINS | COOKING TIME 10-12 MINS | SERVES 4
For the en papillote
- 2 large tilapia fish, scaled and filleted
- 4 x 10g unsalted butter
- 2-3 garlic cloves, minced
- 2-inch sized ginger, peeled and sliced
- 1 lemon, sliced
- 4 tsp whole black peppercorns
- Pinch of ground sea salt, to taste
For the spring onion and ginger oil
- 4 stalks spring onion, sliced thinly
- 3 tbsp peanut oil
- 2 tbsp grated ginger
- 1/2 tsp salt
- Asparagus stalks, blanched in salted water
- Touch of paprika, for garnish
- Preheat oven to 230C (450F or gas mark 8). Cut 4 pieces of parchment paper, about 25cm in length (or bigger if needed depending on the size of your fillets).
- Line a few of the ginger slices on the parchment paper and place 1 fillet on top, adding all the other ingredients. Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes.
- While the fish is cooking away you can work on the spring onion and ginger oil. add the spring onions, ginger and salt to a heatproof mortar and pound lightly with the pestle. Heat the oil in a small frying pan until smoking and pour onto the mixture. Once the sizzling stops, combine lightly with the pestle and leave to infuse for a few minutes.
- One the fish are done, remove from the oven and transfer the parcels to Carefully cut packets, avoiding escaping steam, and serve.
– Ally xx