Fish In A Bag

Name: Fish In A Bag
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons capers; 200 milliliters dry white wine; 2 × 150g - 180g fish (1 per person); 6 leaves fresh sage; 2 cloves garlic; 70 grams unsalted butter

Fish In A Bag is a gluten free, primal, and pescatarian recipe with 2 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 340 calories, 1g of protein, and 28g of fat. Head to the store and pick up sage, wine, × 150g - 180g fish, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Heat the oven to 180c.Make sure the fish has been gutted and the scales have been removed. Slice the butter and lightly crush the cloves of garlic.Tear off a sheet of foil twice the length of the fish and lay it down on the work top.

Ingredients you will need

Butter

Clove

Garlic

Fish

Equipment you will use

Aluminum Foil

Oven

Place one fish in the middle of the foil and put on half of the other ingredients; 1 clove of garlic, 1 teaspoon capers, 3 sage leaves, 35g butter per fish. Season with salt & pepper. Then repeat for the other fish.Bring the sides of the foil up together and then seal the ends of the foil so you are left with a boat like shape.

Ingredients you will need

Salt And Pepper

Sage

Butter

Capers

Garlic

Clove

Fish

Equipment you will use

Aluminum Foil

Pour half of the white wine into one foil bag and the other half of the wine into the other bag.Close the top of the foil bag by folding it down several times until the bag is sealed.

Ingredients you will need

White Wine

Wine

Equipment you will use

Aluminum Foil

Place the parcel onto a baking tray and bake in the oven for 15 minutes, the fish should feel slightly firm but still moist when cooked.When the fish is cooked, remove it from the oven and allow it to rest for 5 minutes, still in the foil bag.Open up one end of the foil bag and pour all of the juices into a pouring jug (this makes it easier to remove the fish from the bag). This will be the sauce.Fully open the bag, remove the fish (if the skin sticks to the foil, either carefully cut it away from the foil with a sharp knife or just dont worry about it) and serve with the sauce. We served it with pan chips and a coarse pea pure.

Ingredients you will need

French Fries

Sauce

Fish

Equipment you will use

Baking Pan

Oven

Knife

Aluminum Foil

Equipment

Ingredients

Servings:

2teaspoons

capers 200milliliters

dry white wine 2

× 150g - 180g fish (1 per person)6leaves

fresh sage 2cloves

garlic 70grams

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.