JOHN DORY COOKED IN A BAG WITH BRAZIL NUTS
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)