Barramundi Fish En Papillote
Serves: 1
Preparation Time: 30 Mins
Level: Medium
Ingredients
|
Quantity |
Ingredients |
|
200g |
|
|
150g |
Al Dente Spaghetti (follow the cooking instructions on packet and take away 1min)
|
|
1 Tbsp |
Black Pepper Crab Sauce by The Soup Spoon (this is fiery, moderate as needed)
|
|
1 Tbsp |
Water |
|
1 Tbsp |
Olive Oil |
|
5 Slices |
Mushroom |
|
5 Stalks |
Asparagus (snap off the bottom stalk) |
|
5 Slices |
Tri-color capsicums |
|
1 tsp |
Spring Onion, chopped |
|
|
Baking Paper, 30cm X 30cm |
Method
Method for Sauce
1.
Mix Black Pepper Crab Sauce, Water and Olive Oil together and set aside.
Method for Fish
1.
On the baking paper, align 5 stalks of asparagus
2.
Place 1 serving of spaghetti
3.
5 slices of mushroom
4.
Spoon half of the sauce mixture over the mushroom
5.
Place the Barramundi skin down
6.
Align 5 slices of mix coloured sliced capsicums
7.
Spoon the rest of the sauce gently over the fish
8.
Sprinkle the Spring Onions
Wrap the Fish
1.
Fold the square in half to mark the centre of the paper
2.
Align all your ingredients on the right half of the paper as close to the centre line as possible without crossing over
3.
Fold the left side over the ingredients to meet the right edge of the paper
Cooking the Parcel
1.
Preheat oven to 220°C
2.
Place parcel(s) on ovenproof dish and cook for 15mins until cooked through
3.
Serve immediately allowing your guests the thrill of opening their own special parcel (watch out for escaping steam)
