My Dad has started a FB fan page for his boat. I know sounds funny, but they travel a lot with it and do some MAJOR fishing.
So this page is a place for him to share pictures, tournament information and much more.
He is an amazing cook, the type that can make up recipes. This is something I have been working on.
Now some of his followers are sharing recipes and this one caught my eye, so thought I would share.
Baked Fish Bag
Serves 4
4 Scaled fish fillets (about 8oz each) (I prefer Tilapia or another mild white fish for this particular dish)
Salt and freshly ground pepper
¼ cup olive oil
¾ cup dry white wine
Marinade
1 good handful of pitted black olives
1 clove of garlic, peeled and finely chopped
½ small dried red chili
1 good handful fresh basil, marjoram, or both, roughly chopped
2-3 tablespoons of your best extra virgin olive oil
20 cherry tomatoes, halved and quartered
Juice of 1 lemon
Salt and freshly ground pepper
Directions
First, make the marinade for the tomatoes. Put the olives into a bowl with the garlic, herbs and oil. (Smashing the olives with your fingers as you put them in the bowl) Add the cherry tomatoes and toss. Set the marinade aside for no less than 15-30 minutes before seasoning it. Then add the lemon juice and seasonings to taste. (This keeps for about a day in the fridge if you want to marinate it longer, but it’s not necessary) You also can add sun-dried tomatoes at this time to intensify the flavor if you wish.
Take a piece of aluminum foil approximately 15 inches in length. Place a quarter of the tomatoes and marinade in the center of one half of the foil. Season the fish with salt and pepper. Lay it gently on top of the tomatoes. Fold over the foil and seal two sides by folding over tightly but gently to hug the fish. Add 1 tablespoon of olive oil and a quarter of the white wine and seal up the remaining side. Repeat the process for the remaining 3 filets. Preheat your oven to 475 degrees. Bake for approximately 10-15 minutes. Remove from the oven and allow to stand for 3-4 minutes without opening the bag.
To serve, place an unopened bag on each plate and let you and your guests open your own bags and remove the contents yourselves.
Serves 4
4 Scaled fish fillets (about 8oz each) (I prefer Tilapia or another mild white fish for this particular dish)
Salt and freshly ground pepper
¼ cup olive oil
¾ cup dry white wine
Marinade
1 good handful of pitted black olives
1 clove of garlic, peeled and finely chopped
½ small dried red chili
1 good handful fresh basil, marjoram, or both, roughly chopped
2-3 tablespoons of your best extra virgin olive oil
20 cherry tomatoes, halved and quartered
Juice of 1 lemon
Salt and freshly ground pepper
Directions
First, make the marinade for the tomatoes. Put the olives into a bowl with the garlic, herbs and oil. (Smashing the olives with your fingers as you put them in the bowl) Add the cherry tomatoes and toss. Set the marinade aside for no less than 15-30 minutes before seasoning it. Then add the lemon juice and seasonings to taste. (This keeps for about a day in the fridge if you want to marinate it longer, but it’s not necessary) You also can add sun-dried tomatoes at this time to intensify the flavor if you wish.
Take a piece of aluminum foil approximately 15 inches in length. Place a quarter of the tomatoes and marinade in the center of one half of the foil. Season the fish with salt and pepper. Lay it gently on top of the tomatoes. Fold over the foil and seal two sides by folding over tightly but gently to hug the fish. Add 1 tablespoon of olive oil and a quarter of the white wine and seal up the remaining side. Repeat the process for the remaining 3 filets. Preheat your oven to 475 degrees. Bake for approximately 10-15 minutes. Remove from the oven and allow to stand for 3-4 minutes without opening the bag.
To serve, place an unopened bag on each plate and let you and your guests open your own bags and remove the contents yourselves.
1 comment:
now that is a meal I am just going to have to try! yummo, go dad! x
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