Jamie Oliver’s simple yet oh so delicious recipe was introduced to me by my brother actually way back in 2003 or 2004 and I instantly fell in love with it.
|Fish in a Bag – from Jamie’s Website|
Oh by the way, this recipe is in Jamie’s book – The Naked Chef. The recipe of fish in a bag on his website is a little different. I did find the book recipe online here. This is a really good book and I definitely recommend having at hand in your kitchen at all times.
- Cooking times vary based on density of the fish meat and the thickness of fillet. As a rule dense fish, thick fillets are best slow cooked for a longer time frame as it allows the heat travel through the entire fish and yet does not overcook the outside or the thin edges of the fish.
- This also has a direct bearing on the cooking temperature of different fish. It was not as simple as saying if the temp is high then cook it for a short while or vice versa. The learning process was enjoyable since I got to eat all this fish, but also demanding on the pocket because there were times when the fish would be completely destroyed because of wrong temperatures or over-cooking.
- This is a recipe designed for a mild flavoured fish. I was trying all kinds of fish in this method. And sometimes I was pleasantly surprised with the outcome when I’d used a strongly flavoured fish like say Surmai or Rawas and then sometimes very disappointed when mild flavoured fish would just not take in any flavours at all.
- Basa 2 Fillets (about 250 gms each)
- Butter 2 tbsp
- Garlic 4 cloves, chopped fine
- Lemon Juice 2 tsp
- Fresh Red Chili, 2 small pieces, chopped fine
- Basil 6 leaves, roughly torn
- Cherry Tomatoes 4 pieces, halved
- Capers 2 tsp, drained
- Green Olives, 6, sliced thin
- Sun-dried Tomatoes, 4, drained
- Olive Oil, 2 tbsp
- Dry White Wine, 300ml
- Salt and Pepper (freshly ground) to taste
- Lots of Aluminium Foil
- Layout down the aluminium foil, about twice the length of a single basa fillet with about 2 inches extra.
- Use one tbsp of oil to brush on half of the aluminium foil.
- Rub some salt and pepper on one side of the Basa Fillet and lay it on the oiled half of the foil, salted side down.
- Use half all the ingredients and scatter them over the fillet and place 1 tbsp of butter on top of the fillet in the center.
- Sprinkle 1 tsp of the lemon juice and some salt and pepper to taste over the fillet
- Now gently fold over the other half of the foil to cover the fish completely and seal the sides by folding over the foil., leaving only the top side open.
- Repeat the process with the other fillet and very gently put both in to the fridge for about 30mins.
- Preheat the oven 200°C.
- Remove the foil bags from the fridge, gently add the white wine to the bags, half each, from the open end and then seal the bags.
- Place these in the center of the oven and let them cook for 12 minutes.
- Remove and let them rest for 3-4 minutes, place on plates and serve.
- Crack open the bag from the top. Be careful when cracking open the bag as it will be full of steam and you could be burned.
Bijal Patel, Fishvish Co-founder