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Fish in a Bag

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 2 hours

Cook time: 30 minutes

Difficulty Level: Moderate

Course: Main Course

Cuisine: Fusion

Key Ingredients:

Fish fillets

Eggs

Fennel bulbs

Waxy potatoes

Cherry tomatoes

Brown rice

About Fish in a Bag

Table of Contents

A lovely, tasty and healthy fish dish.

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  • Firm fish fillets, skinned and pin boned 4 (120 gms each)
  • Sea salt to taste
  • Free range eggs, beaten 4
  • Medium waxy potatoes 4
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Step 1.Pour sufficient water into a deep non-stick pan, add salt and bring it to a boil.

Step 2.Make a bag out of wide aluminium foil by tearing off a piece 35 x 45cm and folding it double.

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Ingredients

    • Firm fish fillets, skinned and pin boned 4 (120 gms each)
    • Sea salt to taste
    • Free range eggs, beaten 4
    • Medium waxy potatoes 4
    • Fennel bulbs, trimmed and cut into wedges 2
    • Lemons, finely sliced 2
    • Cherry tomatoes, halved 20
    • Olive oil as required
    • Black olives, pittled and halved a few
    • Black peppercorns, freshly ground to taste
    • White wine as required
    • Brown rice, cooked till al dante 2 cups
    • Broccoli florets, steamed a few

How to Make Fish in a Bag (Stepwise Photos)

Method

  1. Pour sufficient water into a deep non-stick pan, add salt and bring it to a boil.
  2. Make a bag out of wide aluminium foil by tearing off a piece 35 x 45cm and folding it double.
  3. Fold three sides up, seal it by brushing a little beaten egg onto the edges before you fold. Leave one side open.
  4. Quarter the potatoes. Drop them into the boiling salted water and cook for 6 minutes.
  5. Meanwhile, place the fennel, lemon slices, cherry tomatoes, oil, olives and fish in a large bowl. Add salt and mix gently.
  6. Drain the potatoes, cool and add to the bowl. Mix everything together, scoop into the foil bag and sprinkle the fennel fronds. Seal the remaining edge loosely and write the cooking instructions on it with a marker. Pop the bag in the refrigerator for 1 hour (it'll keep there for a day or two).
  7. Heat the oven to 200º C.
  8. Open one side of the bag and pour in wine. Reseal the bag, place on a baking tray and cook in the preheated oven for 18 to 20 minutes (if the piece of fish are thick, they will need 25 minutes to cook completely).
  9. Once cooked, place the bag on a serving plate and gently pierce to release the steam. The tomatoes and wine will have made a delicious sauce.
  10. Serve hot with brown rice, some steamed broccoli or green beans.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

(Poached Eggs with Ghee Hollandaise And Indian Greens)

(Lau Chingri)

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

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