Quick “Fish Pie” Parcels
Course: Main Skill level: easy Serves: 2
100 g (3½ oz) smoked haddock or cod
150 g (5½ oz) white fish (such as cod, haddock or hake) 4-6 large raw prawns, de-veined
Few sprigs fresh lemon thyme
1 tsp butter
Freshly ground black pepper, to taste
2 tbs crème fraîche
1 tsp chopped flat leaf parsley
2 wedges lemon
To Serve: potato gratin or mash; green vegetables of choice; lemon wedges.
1 Preheat the oven to 200 deg. C., 400 deg. F., Gas Mark 7. Tear 2 large rectangles of Bacofoil® The Non-stick Kitchen Foil (this will ensure the fish doesn’t stick to your foil).
2 Cut the smoked fish and white fish into chunky pieces about
3 x 3 cm (1¼ x 1¼ in) and divide between the pieces of foil. Add the prawns, a couple of thyme sprigs and a dot of butter. Season with black pepper but no salt. Fold up the sides then the ends and seal the edges to make a parcel
3 Place the parcels on to a baking tray and cook for just 8 to 10 minutes, opening the parcels very carefully as steam may escape. The prawns should be pink and the fish should be just opaque.
4 Pour the juices through a sieve into a small bowl and discard the thyme sprigs. Mix the crème fraîche into the cooking juices and stir in the parsley.
5 Serve the fish with mashed potatoes or a potato gratin and steamed green vegetables, with the sauce poured over the fish and a wedge of lemon on the side.