WHOLE FISH EN PAPILLOTE WITH MUSSELS, TOMATOES & BABY POTATOES
This is a great self-saucing dish that can be cooked on the barbecue – it doesn’t take too much effort and is mess-free.
1 whole fish (about 1kg), gutted, scaled
(I used snapper) 1 lemon 5 basil leaves 8 small green-lipped mussels, scrubbed, trimmed 4 red and 4 yellow small vine-ripened tomatoes 1 red onion, sliced 100g butter, diced 100ml white wine 400g baby potatoes cooked in salted water, drained, tossed
in 100g butter and chopped parsley or microgreens
Preheat the oven to 180°C or preheat a barbecue plate. Put a double layer of foil on an oven tray big enough to hold the fish. Place the fish on the tray and using a sharp knife, make three or four slashes in the flesh.
Halve the lemon lengthwise then cut three or four slices from it (so you have half moon shapes) and place one in each slash, along with a basil leaf. Arrange the mussels, tomatoes and red onion in the tray around the fish, season with salt and freshly ground pepper and dot the butter pieces around. Drizzle the white wine and the juice of ½ lemon over.
Top with another double layer of foil larger than the first and fold the edges in several times tightly so you have a sealed parcel from which no steam can escape during cooking. Put in the oven or on the barbecue and cook for 30 minutes or until the foil bag has puffed up.
When ready to serve, take the foil parcel to the table and carefully cut the middle open, being careful of steam. Spoon the fish, mussels, tomatoes and some of the cooking liquor on to plates and serve with the potatoes.