RECIPES FOR WHITE FISH RECIPES

Name: Fish in a bag
Total time: 45 min
Yield: 1
Ingredients: 1 free-range egg; 100 g potatoes; ½ a bulb of fennel; ½ a lemon; 5 ripe cherry tomatoes; 1 handful of black olives (stone in); 1 x 120 g firm white fish fillet, such as sea bass, haddock, halibut, skin off, pin-boned from sustainable sources, ask your fishmonger, skinned and pinboned; olive oil; 1 splash of white wine

FISH RECIPES | JAMIE OLIVER RECIPES

Fish recipes | Jamie Oliver recipes image

This is one of the best ways to cook fish – the foil bag keeps the flavours beautifully intense.

Total Time 45 minutes

Yield 1

Number Of Ingredients 9

Ingredients

1 free-range egg
100 g potatoes
½ a bulb of fennel
½ a lemon
5 ripe cherry tomatoes
1 handful of black olives (stone in)
1 x 120 g firm white fish fillet, such as sea bass, haddock, halibut, skin off, pin-boned from sustainable sources, ask your fishmonger, skinned and pinboned
olive oil
1 splash of white wine

Steps:

1. Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle. Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding. Leave one side open.
2. Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes. Drain and leave to cool slightly.
3. Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon. Halve the cherry tomatoes, then squash the olives and remove the stones.
4. Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish. Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat.
5. Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed.
6. When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.
7. Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray.
8. Cook for 18 to 20 minutes, or until the fish and potatoes are cooked through.
9. To serve, place the bag on a serving plate and gently pierce to release the steam – the tomatoes and wine will have made a delicious sauce. Delicious served with steamed broccoli or green beans.

Nutrition Facts : Calories 420 calories, FatContent 22.2 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 23.1 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.6 g salt, FiberContent 6.2 g fibre

SMOKY PANCETTA COD | FISH RECIPES | JAMIE OLIVER RECIPES

Smoky pancetta cod | Fish recipes | Jamie Oliver recipes image

This dish will change fish suppers forever! What I love about this recipe is it’s a really foolproof way to cook fish perfectly, every time. And with just five ingredients and a total cook time of about 15 minutes, this one is about beautiful flavour, fast.

Total Time 16 minutes

Yield 2

Number Of Ingredients 5

Ingredients

8 rashers of higher-welfare smoked pancetta
2 x 150 g white fish fillets such as cod, skin off, pin-boned, from sustainable sources
2 sprigs of fresh rosemary
1 x 250 g sachet of cooked lentils
200 g spinach

Steps:

1. Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
2. Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
3. Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
4. Taste, season to perfection with sea salt and pepper, and divide both between your plates.
5. Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

Nutrition Facts : Calories 348 calories, FatContent 9.2 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 44.1 g protein, CarbohydrateContent 22.9 g carbohydrate, SugarContent 2 g sugar, SodiumContent 1.2 g salt, FiberContent 2.1 g fibre

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SMOKY PANCETTA COD | FISH RECIPES | JAMIE OLIVER RECIPES

This dish will change fish suppers forever! What I love about this recipe is it’s a really foolproof way to cook fish perfectly, every time. And with just five ingredients and a total cook time of about 15 minutes, this one is about beautiful flavour, fast.
From jamieoliver.com
Total Time 16 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 348 calories per serving

1. Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
2. Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
3. Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
4. Taste, season to perfection with sea salt and pepper, and divide both between your plates.
5. Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

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1. Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
2. Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
3. Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
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3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
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