簡易焗魚 Fish in a bag

Fish-in-a-bag

份量Serve:  1

材料 INGREDIENTS
1隻 農場走地雞蛋, 打勻 1 free-range egg, beaten
100克 薯仔 100 g waxy potatoes
1/2個 茴香頭,修剪及切角,留葉待用 ½ bulb fennel, trimmed and cut into wedges, frond reserved
1/2個 檸檬,切片 ½ lemon, finely sliced
5粒 車厘子蕃茄,對切 5 cherry tomatoes, halved
橄欖油 1 drizzle olive oil
少量去核橄欖,對切 1 handful pitted black olives, halved
120克 實肉魚,例如鱈魚,大比目魚,三文魚等。去皮挑骨 120 g firm fish fillet, such as haddock, halibut or salmon, from sustainables sources, ask your fishmonger, skinned and pinboned
海鹽 sea salt
現磨黑胡椒 freshly ground black pepper
少量白酒 1 splash white wine

做法 Method
1. 鍋內放鹽和水煮滾。35×45厘米錫紙對折,開口邊搽上蛋液摺實,留下一邊作開口處
Bring a pan of salted water to the boil. Make a bag out of wide foil by tearing off a piece 35 x 45cm in size and folding it double. Fold three sides up, sealing it by brushing a little beaten egg onto the edges before you fold. Leave one side open.

2. 薯仔切四(大個的切八),放入熱水中煮8分鐘
Cut the potatoes into quarters (large potatoes into eighths). Drop them into the boiling salted water and cook for 6 minutes.

3. 茴香頭、檸檬片、車厘子蕃茄油、橄欖和魚放入大碗內,調味及拌勻
Meanwhile, place the fennel, lemon slices, cherry tomatoes, oil, olives and fish in a large bowl. Season and gently combine.

4.薯仔隔水,待涼並放入碗內,拌勻放入錫紙袋內,加入茴香葉。摺好但不用太實。寫上烹煮方法,放入雪櫃,可存放1至2天
Drain the potatoes, cool and add to the bowl. Mix everything together, scoop into the foil bag and sprinkle on the fennel fronds. Seal the remaining edge loosely and write the cooking instructions on it with a marker. Pop the bag in the fridge – it’ll keep there for a day or two.

5. 預熱焗爐至攝氏200度/華氏400度/煤氣6度,打開錫紙袋,倒入白酒,放在焗盤上焗18至20分鐘(若魚塊太厚,需焗25分鐘)。焗後原袋上碟,可與蒸西蘭花或四季豆伴食
All your partner needs to do, is heat the oven to 200ºC/400ºF/gas 6, unravel one side of the bag and pour in the wine. Reseal the bag, place on a baking tray and cook for 18 to 20 minutes (if the piece of fish is quite thick, it’ll need 25 minutes). 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. Lovely with some steamed broccoli or green beans.

More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/fish-in-a-bag

Special thanks on translation: Ms Ida Lam