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Darren Simpson

Baked snapper with wild mushrooms


Serves 1

Ingredients

  • 180 g fillet of Snappers
  • 1 small handful of picked, washed spinach
  • 50 g Shiitake thinly sliced
  • 20 g dried morels soaked in boiling water & roughly chopped
  • 20 g dried porcini soaked in boiling water & roughly chopped
  • 1 Clove Garlic finely chopped
  • 2 tablespoons Olive Oil
  • 1 sprig Thyme
  • 50 ml dry Vermouth
  • salt and freshly ground black pepper
  • 30 g knob of unsalted Butter

Method

  1. Cook the mushrooms in the olive oil with the garlic & season with salt & freshly ground black pepper.
  2. Lay out a piece of aluminium foil & fold in ½ to make it double thickness. Lay the spinach on the foil, the cooked mushrooms, the snapper fillet, the thyme sprigs & the knobs of butter, season with salt & freshly ground black pepper.
  3. Fold the tin foil over the top to make a bag & start to seal the sides to make a tight packet, now splash in the vermouth & seal up the bag as tightly as possible.
  4. Place the bag on a baking tray & place in a hot oven for 6 minutes, remove from the oven & let rest for 2 minutes, open the bag at a the table in front of your guest & serve with a piece of lemon.
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Notes & Tips

The point of the recipe is that the fish steams in its own juices & is perfumed by the thyme & the Vermouth & the butter forms a delicious sauce with the fish juices.

Recipe Rating

4

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