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White Wine & Saffron Steamed Fish


Preheat oven to 400F (200C).

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

Chef's Remark:
This delicious Spanish-infused fish recipe is incredibly easy to prepare. It’s excellent for a weeknight dinner yet elegant enough for entertaining. The parchment pouch is key to getting moist and tender results. Preparation by: Victoria Walsh

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