Quick “Fish Pie” Parcels

The People's Friend - - Cookery -

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.

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