JOHN DORY COOKED IN A BAG WITH BRAZIL NUTS

Sunday Tasmanian - Tassie Living - - ON SUNDAY -

Su­per foods, fish, brazil nuts SERVES 4

4 John Dory fil­lets (or othe whit fish) skin re­moved 2 gar­lic clovers, peeled and crushed 1/2 cup (125ml) white wine 60g French but­ter ir un­salted but­ter 1 le­mon, sliced 3/4 cup (180ml) ex­tra vir­gin olive oil 1/2 cup (65g) capers, rinsed and drained 12 brazil nuts (un­roasted) Rocket leaves to serve

Heat oven to 200°C. Fold four large, square pieces of bak­ing pa­per in half. Fold in two op­po­site sides to form a pouch with an Di­vide gar­lic, wine, but­ter, le­mon slices and ¼ cup (60ml) oil be­tween the bags. Sea­son and en­close. Place pouches on a bak­ing tray. Bake 12 min­utes or un­til just cooked.

Mean­while, place the re­main­ing oil in a small fry­pan over medium-high heat. Cook the capers for 2-3 min­utes un­til crisp. Drain on pa­per towel and set aside. over a clean bowl. This will look like snow. snow, crispy capers and rocket leaves. NU­TRI­TION • 21G PRO­TEIN • 17G SAT FAT • 3G CARB • 2G SUG­ARS • 210MG SODIUM • 665 CAL (2785KJ)

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