Are you short of inspiration and tired of eating the same things over and over? Don’t you worry because here we are
with an easy recipe for you. And yes, cooking a whole fish is actually very easy and quick!
We know that is commonly thought that is more complicated and more lengthy to cook fish than meat, but we can promise you that this is absolutely not true!What takes longer, for sure, it’s to slow the pace down and stroll to the nearest fishmonger.
To prove our point, we kept this recipe very minimalistic. All you need is some baking paper, extra virgin olive oil and salt. We added then some fresh onions as suggested by our nutritionist Anna, as they have a diuretic action which is very useful in springtime (more about it in this post).
Baking “en papillote” is suitable for many fish of small-medium weight, but we strongly urge you to diversify your shopping choices at the fish counter, which means be brave and don’t get the usual salmon or the sea bream. Ask your fishmonger for recommendations, try some local less common fish, so to choose something that is also good for the environment. Here you can also find some guidelines and suggestions. When we prepared this recipe we were in Italy, and we decided to treat ourselves with a nice, local, line-caught greater amberjack.
Baking the onions in the papillote will ease their pungent taste and help release their sweet hidden nature. How to make a full meal out of this? Rest assured that our Nutritionist Anna comes back to the rescue:
- if you are having it for lunch: serve it together with couple of slices of fresh bread or some potatoes, steamed or baked.
- if you are having it for dinner: it’s better to keep the meal lighter, so combine it with a fresh green salad.
Serves 4-Easy-Prep time: 45′
You will need
- 800gr whole fish
- One generous bunch of spring onions (better if red, they are sweeter and less pungent).
- Extra virgin olive oil
- pinch of salt
- baking paper
- Pre-heat the oven at 200C
- cut and wash in slices both the bulb and the stem of the fresh onions
- quickly rinse the fish, cleaned and gutted, under fresh running water. Your fishmonger will most likely do it for you at no cost, but otherwise you can see how to do it in this video xx
- Cut a piece of baking paper a little bit bigger than the double of the fish, and place it on a baking tin.
- Lay the cut onions on the baking paper, season with olive oil and salt. Lay the fish and drizzle with a little bit more olive oil;
- close the papillote and bake in the oven for about 35 minutes. Serve warm
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