Women's Health (UK) - - CONTENTS -

Cel­e­brate sam­phire sea­son with this healthy fish dish

Add the shal­lot and fry for 5 mins un­til soft, then add the ca­pers and white wine. Let it bub­ble gen­tly for 2 mins, then take the pan off the heat.

3. Cut two squares of bak­ing paper (about 25cm in length, but who’s count­ing?). Lay a piece of fish on each one and driz­zle over half the mix­ture from the pan and top with pars­ley, if you have some spare.

4. Sea­son with a lit­tle salt (not too much – the sam­phire is pretty salty) and pep­per, then add a squeeze of lemon juice and a driz­zle of ex­tra vir­gin olive oil. Fold the paper around each piece of fish so that they’re cov­ered, then place them in a roast­ing tin and bake for 12 mins.

5. While the fish and po­ta­toes are cook­ing, bring a saucepan of wa­ter to the boil. Add the sam­phire and cook for 1 or 2 mins un­til ten­der. Open up one par­cel to check if it’s done – the fish should be white all the way through and juicy. Re­move the fish parcels and sweet po­tato from the oven and open at the ta­ble as a smug re­veal. Add the po­tato to the parcels and serve with the sam­phire.

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