Introduction: Almost Barbecued Fish & Mixed Veggies
I decided to try a new cooking technique by putting some fish and veggies in a parcel and cooked them in a heavy skillet on the hob. Why this eccentricity? I like fish, my husband hates it therefore barbecues here around are always about meat (and vegetables). Also cooking the fish in a parcel would contain the smell, I could have fish whenever I wanted and in summertime is great not to have to melt in a kitchen with the oven on. I am very satisfied with the result, I was a bit afraid that the vegetables at the bottom would be a bit overcooked if not burnt, but they were great.
Here is what I used to make this delectable parcel:
- 1 medium-sized courgette
- 1 carrot
- 2 shallots
- half a white onion
- half a lemon
- a handful of cherry tomatoes
- a slice of your favourite fish
- 1 small clove of garlic
- a few sprigs of thyme, parsley, basil, tarragon and rosemary
- extra virgin olive
- black pepper
Coarsely chop the herbs.
Cut the vegetables into small pieces, and scatted over a sheet of the baking paper placed on a double layer of aluminium foil.
Sprinkle with salt, pepper, half of the chopped herbs and dribble with olive oil.
Lay the fish on the vegetables, add the remaining herbs, the lemon cut in wedges, a pinch of salt and freshly
ground black pepper, a little olive oil and close the parcel.
In the meantime, heat the pan on the hob and after about 5 minutes on full whack it should be ready.
Put the parcel on the griddle and cook for 15 minutes on medium-high heat. The parcel will become red-hot and you should here a sizzling noise coming from the inside. After 15 minutes carefully open the parcel, mind the steam and try to pierce the vegetables that should be cooked to perfection and the fish should be succulent and not dry as sometimes is when cooked directly in a pan.