MONKFISH PARCELS
Serves 4
Syn Free.
2 courgettes, sliced
1 large red pepper, peeled, de-seeded and cut into strips. The pepper needs
peeling otherwise the skin hardens.
2 monkfish fillets, about 125g each, skin and membrane removed. The fishmonger
in store will do this for you.
6 smoked rashers of bacon, all visible fat removed.
Preheat the oven to 190C/gas 5. Cut 4 large pieces of tin foil, each about 23cm
squared. Brush with Frylight, then divide the courgettes and red pepper among
them.
Rinse the fish under cold running water and pat dry with kitchen roll.
Cut the fish in half, then put 1 piece on top of each pile of courgettes and
pepper.
Cut the bacon rashers in half and lay 3 pieces across each piece of fish.
Season with pepper and a little salt. Spray well with Frylight.
Close up the parcels, seal tightly and transfer them to an ovenproof dish. Bake
for 25 minutes.
These are lovely with pasta and veg, new potatoes and veg................
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