Wrapped Fish With Rocket Salad
Enjoy a delightful meal with this recipe! Succulent fish cooked in flavorful herbs and tangy lemon, paired with a refreshing salad bursting with fresh rocket, juicy tomatoes, and fragrant mint. The corn on the cobs adds a comforting touch to this dish. A perfect balance of flavors for a satisfying dining experience.
— Constant Cookbook
Ingredients
- For the Fish:
- 2 fillets/steaks of your chosen fish
- Handful of flat leave parsley, finely chopped
- Handful of dill, finely chopped
- Coarse salt to season
- Pepper to season
- Juice from half a lemon
- Two small wedges of butter
- For the Salad:
- One bag of fresh rocket salad (90g)
- Two salad tomatoes, chopped
- Handful of fresh mint, finely chopped
- Half the juice of a lemon
- 2 tbsp of olive oil
- 2 tbsp of balsamic vinegar
- Coarse salt to season
- Pepper to season
- 70g of croutons
- To serve:
- 2 whole corn on the cobs
Instructions
- Place two pieces of foil on a work surface and place each piece of fish in the middle. Add the salt, pepper and divide the dill, parsley and lemon juice between each. Finally, place a wedge of butter on top and wrap in the foil. Place both foil parcels on an oven tray and cook for 20 minutes in a preheated oven at 200C.
- For the corn, fill a large cooking pan 3 quarters full of water. Once the water is boiling, add the corn on cobs and cook for 15 minutes.
- While everything is cooking, get a large serving bowl and add all of the ingredients for the salad and fully mix to allow the flavours to fuse. Place this in the fridge until you are ready to serve. Once everything is cooked, serve immediately keeping the fish within the foil.
Yield
Serves 2
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