Basil & Tomato Fish Parcels

Name: Basil & Tomato Fish Parcels
Total time: 50 min
Yield: 2 servings
Ingredients: 360 g Skinless cod fillets; 200 g Tomato; 60 g Shallot; 2 cloves Garlic; 20 g Fresh lemongrass; 12 g Fresh basil; 0.5 tsp Ground turmeric; 1 tbsp Neutral cooking oil; 1 whole Lime; 150 g Long grain rice; 150 g Green beans; 360 ml Water; 0.5 tsp Salt

Cod steams inside paper parcels with tomato, basil, lemongrass and lime, served with rice and green beans.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Skinless cod fillets360 g
Tomato200 g
Shallot60 g
Garlic2 cloves
Fresh lemongrass20 g
Fresh basil12 g
Ground turmeric0.5 tsp
Neutral cooking oil1 tbsp
Lime1 whole
Long grain rice150 g
Green beans150 g
Water360 ml
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish.

Method

Heat and prepare

Heat the oven to 200°C / 400°F. Wash the produce. Slice the tomato and shallot thinly, mince the garlic and tear the basil. Trim the lemongrass and discard the woody upper stalk and outer layers; finely mince only the tender inner base. Finely grate the lime zest and cut the lime into wedges. Prepare two 35 cm squares of baking parchment rated for this temperature.

Build sealed parcels

Check the two cod portions, about 180 g each, for bones and pat dry. Mix the oil, garlic, minced lemongrass, turmeric, lime zest and salt. Rub over the fish. Put half the shallot on each parchment square, add the fish, then the tomato and basil. Bring the paper edges together and fold several times; tightly fold both ends to trap steam. Place on a rimmed baking tray. Wash hands and equipment after handling fish.

Bake and cook the rice

Bake for 20–25 minutes, depending on fillet thickness. Meanwhile, rinse the rice and cook with the measured water in a covered saucepan over the lowest heat for 18–20 minutes after bringing to a simmer. Rest covered off the heat for 5 minutes.

Check and serve

Trim the beans and boil in tap water for 4–6 minutes, then drain. Carefully open the parcels away from your face and check the thickest part of each fillet: it must reach 70°C / 158°F. Reseal and return to the oven if needed. Serve each parcel and its juices with half the rice and beans, plus lime wedges.

Finely mince only the soft lemongrass base; large woody pieces are unpleasant to eat. Open a parcel carefully because hot steam escapes immediately.

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