Fish Baked in Newspaper
We would like to suggest one simple and delicious idea for those
who have a fondness for fish but who are running out of cooking
ideas! NB! Do not forget that newspapers of different content give
the fish their very own characteristic flavour!
1 fresh newspaper (I quite partial to Sports Illustrated!)
McCormick's Italian herb mix
1 freshly caught fish
McCormick's sea salt
McCormick's black pepper
olive oil
1 lemon
3 shallot onions
1 teaspoon of pesto
Fennel
Pasta
150 g pasta penne
1 garlic gloves
1 small handful of capers
100 g tomatoes in juice
a couple of black olives
McCormick's basil
olive oil
McCormick's sea salt
McCormick's black pepper
Open the newspaper on the centre page and sprinkle on half of the herb mix. Place the fish on the newspaper and sprinkle both inside and out with olive oil. Now sprinkle the remaining herbs on the fish and season with salt and pepper. Cut the lemon and vegetables into thin wedges and place them inside the fish. If you can't fit all the vegetables into the fish, you can also place them on the fish. Now wrap the newspaper around the fish and tie with heat-resistant twine. Wet the package properly under the tap before placing it in the oven. Bake the fish in the oven at a temperature of 220°C for approximately 30 minutes.
While the fish is baking, prepare the pasta and pasta sauce. Bring water to the boil and add some olive oil. Add some salt and pasta to the boiling water. Cook the pasta according to the cooking instructions on the package. Heat a frying pan with olive oil; add the garlic and capers and heat slightly. Add the olives, tomatoes, pesto,and a couple of tablespoons of olive oil, and then season to taste.
Serve the fish baked in newspaper with pasta and sauce.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor