Ingredients:
- Fish, (we used Hake, it doesn’t matter if the fish has the skin on)
- 4 Strawberries chopped in to 1 cm pieces
- Enough slices of orange to cover your fish (2-5)
- 2 tablespoons of “Let Me Be Your Phantasy” sauce used separately.
- Pinch of salt
- Pinch of Pepper
Tools For The Job
- Tin Foil long enough to leave 3 inches each end of the fish
- Spatula, or Fish slice
- Baking tray
- Knife and Chopping Board
Method
First… pre heat your oven to 200°C/180°C Fan/356°F/Gas Mark 4.
Place your baking tray on the worktop.
Cut enough kitchen foil to leave 3 inches at each end to fold later and lay on the baking tray. (Measuring your fish maybe a good idea).
Lay your fish in the middle of the foil on the baking tray, leaving 3 inches at both ends and sprinkle with a pinch of salt and a pinch of pepper.
Drip one of the tablespoons of Let Me Be Your Phantasy sauce all over your fish.
Lay the slices of Orange across your fish and place the pieces of strawberries around the fish.
Drip the second tablespoon of Let Me Be Your Phantasy sauce over the top of the slices of Orange and strawberries around your fish.
That’s the food prep done.
Bring the two long sides of tin foil together and fold over along the length twice to form the top seal.
Fold or scrunch up the two ends using the 3 inches of foil left at both ends to seal the fish into a pocket, so the steam cooks the fish properly.
Place the baking tray on the middle shelf in your pre heated oven and leave to cook for 15-20 mins depending on size/thickness of your fish.
Once your fish is cooked, remove the tray from oven and leave to settle for a couple of minutes. This lets the steam calm down and the juices work their magic to create the sauce.
Next lift the foil pocket on to your plate and unfold the foil to reveal the delicious fish.
With one hand, hold on to the back part of the foil, then work your fish slice or spatula under the fish and slide off the foil, onto the plate.
We served with a baked potato, but can be Served with veg, chips, new potatoes, rice, dauphinois or whatever your heart desires.
We hope you liked this recipe and would love to hear what you thought.
