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This weird and easy to make fish recipe makes a great rainy day lunch or dinner main course or side dish, hot or cold, for all ages. This recipe serves 4.
INGREDIENTS:
1 large foil roasting bag
1 fresh whole pomfret fish (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals in the inner cavity)
1 cup red peppers, deseeded and halved
1 cup zucchini, diced
1 cup salted butter, softened
1 tbsp. fresh dill, chopped
1 tbsp. fresh parsley, chopped
1 tbsp. fresh chives, chopped
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
dill sprigs to garnish
METHOD:
Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.
Using a food processor, blend butter, dill, parsley, chives, shallot and black pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.
Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.
Wash pomfret fish with water. Place fish inside the roasting bag and top with the pepper halves, zucchini and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.
Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with dill sprigs, accompanied by a salad.
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