Skrei en papillote with olives, spinach and herbs
Louise Robinson serves Skrei en papillote by encasing each fillet in its own parchment parcel along with a fragrant mixture of olives, spinach, courgette and herbs. Perfect for a midweek meal, healthy lunch, or even a dinner party, this Skrei dish can assembled in a matter of minutes and looks fantastic when served in its paper parcel.
Ingredients
Skrei en papillote
- 4 Skrei loin fillets , (200g each), skin removed
- 120g of baby spinach , washed
- 2 courgettes , thinly sliced
- 40 black olives
- 1 lemon , juiced, plus 1 teaspoon of zest
- 1 garlic clove , peeled and crushed
- 2 tbsp of fresh basil , finely chopped
- 1 tbsp of fresh chives , finely chopped
- 120ml of extra virgin olive oil
- salt
- pepper
Method
1
Preheat an oven to 190°C/gas mark 5
2
Prepare the parcels by cutting out 4 squares of baking paper and 4 squares of foil, each approximately 30cm square. Lay out the 4 pieces of foil and place the paper squares on top
3
Divide the spinach, courgette slices and olives between the parcels. Season and drizzle each parcel with 1/2 tablespoon of olive oil before placing a fish fillet on top
4
Place the lemon juice, zest, crushed garlic and herbs in a small bowl and whisk in the remaining olive oil. Pour a little of the the dressing over each fillet, reserving any leftover for the table
5
Bring up the edges of the baking paper layer of each parcel and fold over the edges to seal. Then do the same with the foil layer
6
Place the parcels on a baking tray and bake for 20 minutes
7
When the parcels are ready, carefully remove the foil but leave the paper parcel intact. Put each parcel on a serving plate and open at the table. Serve the extra dressing in a jug to drizzle over
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Skrei en papillote with olives, spinach and herbs
