Fish and Kalettes Poached en Papillote

Cook Time 30 minutes

Servings 4

Ingredients

¾ cup of cooked quinoa
4 x 180g piece of boneless, skinless monkfish or snapper (or any other white fish)
1 zucchini, cut into large dice
5-6 kalettes, cut into quarters
1 clove garlic
2 anchovies
1 sprig lemon thyme
2 sprigs of parsley
2 tbsp capers
60ml extra virgin olive oil
80ml white wine
Salt and pepper

Method

Preheat oven to 180°C and place four large pieces of baking paper on top of four large pieces of foil.

In a mortar and pestle, crush the garlic with a small pinch of salt to make into a paste. Then add the anchovies followed by the herbs and pound again. Add the olive oil and half the capers and combine.

Place the kalettes, zucchini and cooked quinoa in a bowl and toss together with 1 tablespoon of the herb paste.

Spread a small amount (1-2 tsp) of the herb paste in the centre of each piece of baking paper. Distribute the zucchini and kalettes mixture evenly in the centre of the baking paper and then place one fish on top of each. Season the fish lightly with salt and pepper, then spread a dollop of the paste on top of each fish. Pour 20ml of white wine over each piece of fish and drizzle with a little olive oil.

Bring the two ends of the baking paper together to encase the fish, and crumple them together to seal. Tuck the other two sides underneath, then fold the foil over the fish, sealing the edges by crimping with your fingers. Repeat for the remainder.

Place the parcels on a baking tray and into the oven and cook for 10-15 minutes. Removed and place on plate, tear a hole in the top and serve.