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Ingredients
- 2 whole Skinned White Fish Fillets
- 6 whole Shrimps, Cleaned, Peeled And Deveined
- 2 slices Lemon
- 2 teaspoons Salt To Season
- 2 Tablespoons Chopped Parsley
- 3 tablespoons, 1 teaspoon, 2-13 pinches Water
- 2 bags Tea (individual Sized Tea Bags)
- 2 teaspoons Unsalted Butter
Method
- Preheat oven to 200C.
- Cut two squares of aluminium foil and add one piece of fish onto each square and place the pieces of foil on a roasting tray.
- Fold the edges of the foil up and around the fish a bit, so it will hold all of the other ingredients.
- Add the rest of the ingredients adding half of each of the ingredients to each one of the fish packets.
- So add the shrimp, the lemon slice, the salt, the parsley.
- To end, add the water, the tea bag and a knob of butter.
- Pull up the sides of the foil, scrunch up foil loosely to seal.
- Do this with both parcels.
- We will have a papillote.
- Place the pan with the packets into the preheated oven and cook for 15 minutes.
- You may need a bit more or less time it will depend on each oven s temperature.
- Open parcels, discard tea bag but squeeze the bag over the fish first to get the maximun tea possible.
- Scatter over some fresh parsley if you want.
- The fish was delish.
- We had it with some handmade mayonnaise my mom made while the fish was in the oven, but it could be served with fresh veggies.
- I think we re still in the battle of the bulge.
