Paul has shared a selection of River Cottage recipes with us, click below for Place parsley in a small dish, for scattering. Serve fish on individual plates, still wrapped, accompanied by lemon wedges. Fish should be just done and a little rare in the middle – fish will continue cooking until parcels are unwrapped. Alternatively, place parcels in a frying pan, cover with lid and cook on medium heat for 6-8 minutes.
Bake until chips are golden brown and fish flakes easily with a fork, 18 to 20. Top with chips, dividing evenly, pressing lightly to adhere. Spread sour cream mixture on top of fish, dividing evenly. Season both sides of fish with salt and pepper. Place on baking trays and bake in oven for 7-8 minutes. Stir together sour cream, parsley, garlic, and lemon zest in a bowl. Scatter over thyme leaves.įold paper over the fish and tie ends like a bonbon, so parcels are airtight. Drizzle over white wine and place a small knob of butter on top of each piece of fish. Divide lemon slices between parcels and add tomatoes, capers and garlic. Cut half the lemon in thin slices and the remainder in wedges, to serve. Place the fish fillets on top of potatoes. Thickly slice the potatoes and divide between the parchment sheets, arranging them in a line down the centre of each sheet. Set aside.Ĭut 4 pieces of parchment or baking paper to about 3 times the width and twice the length of the fish fillets (so they will easily wrap around each fillet). Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish.
#BAKED FISH FILLETS RECIPE SKIN#
When potatoes are cool enough to touch, use your hands to carefully peel the skin and discard. Step 2 Place fish in an 11 x 7-inch baking dish coated with cooking spray. When a skewer inserted in the middle meets a little resistance, drain and set aside. Simmer gently for 7-8 minutes to parboil. Drop potatoes in a small saucepan of water and bring to the boil. Preheat oven to 200☌ or prepare a large frying pan with a tight-fitting lid.
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