Blue-eye with zucchini and herbs baked in paper

Name: Blue-eye with zucchini and herbs baked in paper
Cook time: 1 h
Yield: 4
Cuisine: Contemporary
Ingredients: 4 x 180g blue-eye fillets; 1 green zucchini; 1 yellow zucchini; 2 shallots; 1 tbsp tarragon, chopped; sea salt and freshly ground pepper; ⅓ cup white wine; 2 tbsp dry vermouth; 2 tbsp extra virgin olive oil; 8 sprigs thyme; 4 small bay leaves; 40g unsalted butter, cubed; 

Neil Perry

March 1, 2016

Blue-eye with zucchini and herbs baked in paper.William Meppem

Time:30 mins - 1 hourServes:4

Cooking in paper is a great way to seal in flavours and aromas, and works with all sorts of proteins. I particularly love chicken cooked this way; you can essentially do the same dish but with double the cooking time. Always use your favourite fresh herbs for great flavour and make sure if you are adding vegetables that they are either quick cookers, like zucchini, or pre-blanched, like carrots and onions; then they are only heating through as the fish is cooking and adding their flavour.

Ingredients

4 x 180g blue-eye fillets
1 green zucchini
1 yellow zucchini
2 shallots
1 tbsp tarragon, chopped
sea salt and freshly ground pepper
⅓ cup white wine
2 tbsp dry vermouth
2 tbsp extra virgin olive oil
8 sprigs thyme
4 small bay leaves
40g unsalted butter, cubed

Method

1. Slice zucchini into thin rounds, about five millimetres. Finely slice shallots, about three millimetres. Place both in a bowl with chopped tarragon, seasoning, white wine and vermouth. Mix well.
2. Tear off four pieces of baking paper about 30-cm long. Fold each sheet in half and cut into a semi-circle on the fold to make a circle. Open up again and divide zucchini mixture among each one, arranging on one side of each sheet in thin layers. Drizzle with any liquid left in the bowl. Place a fish fillet on top of the vegetables. Season with salt and pepper and drizzle half a tablespoon of oil over each fillet. Place a few thyme sprigs and a bay leaf on top followed by a cube of butter.
3. Fold paper over mixture and start to fold edges together tightly, in closely overlapping little folds. Twist and fold the bottom end over. You should leave enough space around the food to allow the air to expand and circulate; it will swell up like a balloon during cooking.
4. Preheat oven to 200C. Place packets on a baking tray. Bake fish until just cooked through, about 10 to 12 minutes. Remove from oven and allow to rest for five minutes. Serve on plates for guests to enjoy the aroma hit as they open the parcels.

The best recipes from Australia's leading chefs straight to your inbox.