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| Fish cooked in a bag with pastis, fennel and mandarin |
The citrus and fennel work so well when steamed with the fish, says Nathan. At his restaurant in Cornwall, UK he uses sea bass, but you ca use any whole fish for this recipe
Serves 4
Fish cooked in a bag ingredients: 1 fennel bulb, trimmed, cut into 8 wedges. 1kg whole fish (such as snapper or barramundi), cleaned, scaled. 1 eschalot, finely chopped. 1 garlic clove, finely chopped. 75g unsalted butter, chopped. Finely grated zest and juice of 1 mandarin or range. 100ml pastis or other aniseed liqueur. Green salad and boiled new potatoes, to serve
Fish cooked in a bag recipe: 1- Preheat the oven to 220C. You'll need a baking tray bigh enough to fit the whole fish. Cut 2 pieces of baking paper big enough to cover the fish completely, and place them in a double layer on a work surface. Place the fennel in the centre of the paper, followed by the fish, eschalot, garlic, butter and zest. Bring the edges of the paper over the fish, leaving an opening at the top. Pour the pastis and mandarin juice into the hole, then finish wrapping the fish, sealing well. Bake for 15 minutes 2- Place the still-wrapped fish on a warmed platter. At the table, cut open the bag and serve with a green salad and boiled new potatoes. By then, the fish cooked in a bag with pastis, fennel and mandarin is ready
