White Wine & Saffron Steamed Fish

Preparation

Preheat oven to 400ºF (200ºC).

Prepare two pieces of parchment so you have two rectangles, each about 18 X 30 inch (45 X 75 cm). Fold both in half separately. Cut each into one-half of heart shape so when opened parchment forms a whole heart. It does not need to be perfect. Open each piece on a baking sheet. Place a fillet over one side of each prepared piece of parchment. Drizzle each with wine and oil. Sprinkle with saffron, zest and salt. Scatter tomatoes, caper berries and herbs overtop.

Close each parchment by folding the paper over fish. Line up edges. Carefully fold, overlapping and creating folds around the edge until packets are completely sealed.

Bake pouches in preheated oven until puffed, 8 to 10 minutes. Baking times vary depending on thickness of the fish. If very thick, add up to a couple more minutes of baking time.

Serve on plates and carefully open just before serving so you can enjoy the wonderful aromas. Or let each guest open their own little ‘present’.

Makes 2 servings.
 

Steamed fish - IMG

RELATED ARTICLES

RELATED PRODUCTS

RELATED RECIPES

Time

30 minutes

  • 2 whitefish, cod or trout fillets, about 3/4 to 1 lb (375 to 500 g) in total
  • 30 ml Spanish white wine
  • 20 ml Spanish olive oil
  • Pinches of Spanish saffron
  • Valencia orange zest and salt
  • 12 grape tomatoes cut in half
  • 6 to 8 Spanish caper berries or olives
  • 6 sprigs thyme
  • 2 sprig oregano
  • 2 whitefish, cod or trout fillets, about 3/4 to 1 lb (375 to 500 g) in total
  • 1.181 fl. oz Spanish white wine
  • 0.829 fl. oz Spanish olive oil
  • Pinches of Spanish saffron
  • Valencia orange zest and salt
  • 12 grape tomatoes cut in half
  • 6 to 8 Spanish caper berries or olives
  • 6 sprigs thyme
  • 2 sprig oregano
  • 2 whitefish, cod or trout fillets, about 3/4 to 1 lb (375 to 500 g) in total
  • 0.127 cup Spanish white wine
  • 0.085 cup Spanish olive oil
  • Pinches of Spanish saffron
  • Valencia orange zest and salt
  • 12 grape tomatoes cut in half
  • 6 to 8 Spanish caper berries or olives
  • 6 sprigs thyme
  • 2 sprig oregano