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Blue-eye baked in a bag with cannellini beans, tomato and fennel<br />Photography by Steve Brown<br />Ingredients<br />2 x 400g cans cannellini beans,rinsed, drained<br />200g grape or cherry tomatoes, halved<br />2 baby fennel, trimmed, thinly sliced, fronds reserved<br />2 tbs red wine vinegar<br />1 tbs olive oil<br />4 x 180g skinless blue-eye fillets (or other firm white fish fillets)<br />Chopped flat-leaf parsley and lemon wedges, to serve<br />Method<br />Preheat the oven to 200°C. Combine beans, tomato, fennel, vinegar, oil and 1 tablespoon water in a bowl.<br />Lay out four 30cm sheets of baking paper. Place a fish fillet in the centre of one sheet, top with the bean mixture and season with salt and pepper. Bring the long sides of the paper up to meet in the middle, then fold several times to secure. Twist both ends and tuck under to form a parcel. Repeat with remaining parcels, then place on a tray and bake for 15-20 minutes until fish is cooked. Open parcels and slide fish and bean mixture onto plates with juices. Top with reserved fennel fronds and parsley, and serve with lemon. <br />