bohemianwanderer – This simple baked fish recipe highlights fresh tomatoes, olives, and capers for a vibrant Mediterranean flavor. Using baking paper to cook the fish ensures a tender and juicy result with minimal cleanup. Let’s start by preparing the key ingredient: a large, ripe beefsteak tomato.
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Begin by peeling the tomato. To do this, cover it with boiling water for two minutes. Then, immediately place it in cold water. This process loosens the skin, making it easy to remove. Once peeled, cut the tomato into about 12 segments. Carefully remove the seeds and the white core parts, leaving you with clean tomato slices.
Preheat your oven to 200°C (180°C fan), 390°F, or gas mark 6. Next, prepare four squares of baking paper, each about 23 cm across. This size is perfect for making individual fish parcels.
Rub the center of each baking paper square with olive oil. Place a few tomato segments on the oiled center of each sheet. Add a few thin slices of garlic between the tomato pieces. Sprinkle with salt, then drizzle about a tablespoon of olive oil over the tomatoes and garlic. These steps build the base for the fish parcels, infusing the fish with rich flavors during cooking.
Assembling and Baking the Fish Parcels for Delicious Results
Place the fish fillets—each weighing between 110 and 140 grams—on top of the tomatoes in each parcel. You can use firm white fish like cod, bream, or hake for this recipe. On each fillet, add a sprig of fresh parsley, a couple of tomato slices, and some more garlic slivers. Next, scatter olives and capers over the fish. If you like, add fennel seeds or delicate fennel fronds for an aromatic touch. Season with salt and pepper to taste, then drizzle a little more olive oil on top.
Now fold the baking paper. Lift two opposite edges and fold them over the fish and vegetables. Crimp the edges tightly to seal the parcels into long pouches. This sealing method traps steam inside, allowing the fish to cook gently and the tomatoes to turn soft and saucy.
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Place the parcels on a baking tray and transfer them to the preheated oven. Bake for 15 to 20 minutes, or until the fish flakes easily with a fork and the tomatoes become tender and sauce-like. The enclosed cooking method preserves moisture and enhances the natural flavors.
Serve these flavorful parcels hot, ideally with crusty bread or a light salad. This recipe provides a quick, healthy meal with Mediterranean ingredients that are easy to find. Its balanced use of fresh produce and simple seasoning makes it a go-to for both weeknight dinners and entertaining guests.
