Seafood Made Simple: Cooking en papillote has this hake and cannelini bean recipe wrapped up

This weekend’s recipe is as quick to cook and throw together as it is to clean which is always a big plus for midweek cooking. 

A terrific option for those weary of cooking fish at home with none of the possibilities of fish fillets sticking to the pan.

These little parcels can be made well in advance and popped in a preheated oven if you’re tight on time.

This technique works with pretty much every fish so do keep an open mind when you’re at the fishmongers. 

It’s as gorgeous with monkfish, pollock, ling, haddock, and cod as it is with the hake in this recipe. 

It’s also great with flat fish like plaice, brill, lemon sole, and megrim.

A tip if you are using flat fish: roll the fish fillets up like little swiss rolls and this will create a more compact parcel.

I prefer to add the fish to the parchment with their skin off but you can leave the skin on whilst baking for a little more structural integrity if you prefer and peel the skin off once cooked. 

Just make sure you leave the skin side facing up.

I love serving beans with fish but you can swap the cannellini beans out for tinned chickpeas or lentils and bulk the mix out with some diced onion, carrot, and pre-boiled spuds if you’d like. 

If you’re feeling adventurous add a handful of mussels to each package for some real depth of marine flavour.

Hake & cannelini bean en papilotte

By:aishling Moore Recipe

Terrific Option Fillets These Made Parcels Tight Be With And Popped Fish Can Of The At A A Of Of Sticking Cooking To Pan, On Oven Little In If Possibilities Preheated For Fish The Weary In Well Those Advanced Time Your Home None

Servings

4

Preparation Time

 20 mins

Time Cooking

 20 mins

Time Total

 40 mins

Course

 Main

ingredients

• Off) 130g Hake 4x (skin Fillets

• And Drained Cannellini Rinsed Beans 400g (480g) 2x Tinned

• Minced Garlic 3 Cloves

• 1 Tsp Tomato Purée 5

• Zest Lemon 1 And Juice

• 1 Paprika Tsp Smoked

• Died Oregano Tsp 1

• Tsp Brown Sugar ½

• Tsp Pepper Black ¼

• Of 2 Sprigs Chopped Rosemary

• For Drizzling 2 Extra Tbsp Rapeseed Plus Oil

• (2 Wine Per White Portion) 120ml Dry Tbsp

• Salt Sea

method

1. Oven An To 200°c Preheat

2. Beans, Sugar, And Cannellini Season Smoked Zest, Tomato Well And In Purée, Brown Oregano, And Bowl Small Add Rosemary Sea Pepper, Salt Generously Rinsed Chopped Garlic, Mix And The A With Oil Juice Paprika, Drained Lemon Rapeseed Black

3. A Half The Squares Fold On Cut To That Then Are Sheet Make In Crease, Each Parchment Parchment Reopen Four Side 30cm Each Of

4. Of A The Of Surface Make Centre One Mixture The Half Spread Cannellini Mixture Quarter Fish Of The Sure To The Fillets Area It Of Cover Each Will One On Place Each Sheet Sheet Little In The

5. Oil With Top With The And Of A Place Rapeseed The Season Salt On Drizzle Fillets Beans, Sea Little Hake

6. Create Over Crimping The The Fish As Action Parchment Parcel Parchment Half This Twice Sitting Fish Right Over Fold Mixture To Hake The Top Are Top Of Allow Those Steam Bean Continue The Retain And Around Bottom The Corner To To This A Exterior Hand Of You Barrier The And Inside Encase The Go Fold Juices Flavourful Will All Half The The Where

7. Tablespoons White Add And Final Parchment Wine To Seal Crimp Two Each Of To Press The Parcel Before The Dry Crimp

8. Place And Paper Oven Remove The Top For Inside Plates And Immediately I On Parcels To Like In Place Serve 20 Minutes The Parchment The Of Serve 18

Fish know-how

• Remove the fish from any packaging and pat the fish dry with kitchen paper before placing in the parcel.
• You can swap the dry white wine out for some dry cider or a vegetable or fish stock.
• If you are happy to remove the skin from the fish make sure you do so with a very sharp knife on a stable dry surface. Alternatively ask your fishmonger who’ll be more than happy to do this for you.
• Important to only put one portion of fish per parcel to ensure even cooking.