1 small onion, finely chopped
3 tbsp (1 1/2 oz) 40 g butter
1 tablespoon chopped parsley
1 tablespoon chopped mixed herbs
squeeze of lemon juice
3/4 cup (50 g) fresh breadcrumbs
ground ginger
salt and pepper
4 (8 oz (225 g) lemon sole or plaice fillets, skinned
greaseproof paper
3 tbsp (1 1/2 oz) 40 g butter
1 tablespoon chopped parsley
1 tablespoon chopped mixed herbs
squeeze of lemon juice
3/4 cup (50 g) fresh breadcrumbs
ground ginger
salt and pepper
4 (8 oz (225 g) lemon sole or plaice fillets, skinned
greaseproof paper
method
1. Cook the onion in 15g (1/2oz) of the butter until soft but not brown. Add the parsley, mixed herbs, lemon juice and breadcrumbs.
2. Cut four 20 x 25-cm/8 x 10-in pieces of greaseproof paper and spread with the remaining butter.
3. Sprinkle each lightly with the ginger, salt and pepper to taste.
4. Place the fish on the paper and cover half with the breadcrumb mixture.
5. Fold each fillet over and wrap securely in the paper, twisting the ends tightly.
6. Bake in a moderately hot oven 200°c (400°f) gas 6 for 15 minutes and serve in crisp, brown individual wraps.
2. Cut four 20 x 25-cm/8 x 10-in pieces of greaseproof paper and spread with the remaining butter.
3. Sprinkle each lightly with the ginger, salt and pepper to taste.
4. Place the fish on the paper and cover half with the breadcrumb mixture.
5. Fold each fillet over and wrap securely in the paper, twisting the ends tightly.
6. Bake in a moderately hot oven 200°c (400°f) gas 6 for 15 minutes and serve in crisp, brown individual wraps.
serving amount
serves 4
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