The Gentleman Magazine Issue 9 | June 2018

QUICK “FISH PIE” PARCELS A QUICK AND EASY HEALTHY DINNER FROM BACOFOIL® T his nutritious and hassle-free recipe is the perfect work- night meal. Cooking chunks of fish in a Bacofoil® foil parcel is super quick and helps to seal in all the delicious flavour. The unique BacoLift® surface on the Bacofoil® The Non-Stick Kitchen Foil ensures the fish doesn’t stick to the foil, keeping the food looking like it should, and saves on the washing up too as it stops any juices seeping out onto your tray. Serve with potato gratin or mash, with green vegetables for a comforting family dinner. QUICK “FISH PIE” PARCELS Serves: 2 Preparation Time: Approx. 5 minutes Cooking Time: Approx. 10 minutes Ingredients: Bacofoil® The Non-Stick Kitchen Foil 4-6 large raw prawns, de-veined 100g smoked haddock or cod 150g white fish (such as cod, haddock or hake) Few sprigs fresh lemon thyme 1tsp butter Black pepper 2 tbs crème fraiche 1 tsp chopped flat leaf parsley 2 wedges lemon Potato gratin or mash and green vegetables to serve Method: 1. Preheat the oven to 200ºC fan/220ºC/Gas 7. Tear 2 large rectangles of Bacofoil® The Non-Stick Kitchen Foil (this will ensure the fish doesn’t stick to your foil) 2. Cut the smoked fish and white fish into chunky pieces about 3cm x 3cm and divide between the pieces of foil. Add the prawns, a couple of thyme sprigs and a dot of butter. Season with black pepper but no salt. Fold up the sides then the ends and seal the edges to make a parcel 3. Place the parcels onto a baking tray and cook for just 8-10 minutes, opening the parcels very carefully as steam may escape. The prawns should be pink and the fish should be just opaque 4. Pour the juices through a sieve into a small bowl and discard the thyme sprigs. Mix the crème fraiche into the cooking juices and stir in the parsley 5. Serve the fish with mashed potatoes or a potato gratin and steamed green vegetables, with the sauce poured over the fish and a wedge of lemon on the side Enjoy! The Gentleman Magazine | 47

The Gentleman Magazine Issue 9 | June 2018 | Page 47