RECIPE FISH PARCEL WITH PROVENCAL SAUCE
Recipe for parcels filled with 'the Provence', this hearty recipe is very simple and easy to prepare in advance, only finish it when needed in the oven.
Seafood dishes from France for 4 persons, suitable for on or with a bbq dish, for christmas and other holidays.
Ingredients
- 1 oz. butter
- 1 tbsp oliveoil
- 1 onion, minced
- 2 cloves garlic, minced
- 1 1/2 cup white wine
- 1 can tomato cubes (about 1 pnd)
- 1 tsp dried oregano
- 1 tsp sugar
- salt, pepper
- 1 pnd cod, divided in 12 pcs
- 4 bay leaves
- 2 oz black olives, no pit, chopped
- 4 large pieces of tin foil or better wax paper, oven proof
Preparation
Prepare sauce by heating oliveoil and butter, saute garlic on low heat for about 5 minutes. Add wine, tomato, oregano, sugar, salt and pepper and simmer sauce for 15 minutes until thickening. Keep in the fridge until use.
Preheat oven to 220C/450F. Warm sauce and take 2 tbsp of sauce and drizzle in middle of oven proof paper, sprinkle fish with salt and pepper and arrange over sauce. Top with bay leaf, olives and some more sauce. Close parcels and put in oven for 8-10 minutes until done.
Serve with a green salad and some crusty bread.
To prepare on bbq use tin foil and the lid of the bbq.
Preheat oven to 220C/450F. Warm sauce and take 2 tbsp of sauce and drizzle in middle of oven proof paper, sprinkle fish with salt and pepper and arrange over sauce. Top with bay leaf, olives and some more sauce. Close parcels and put in oven for 8-10 minutes until done.
Serve with a green salad and some crusty bread.
To prepare on bbq use tin foil and the lid of the bbq.