Alice Zaslavsky's Gilda'd Fish En Papillote with Roasted Chippie Chats
For Easter and beyond, Alice Zaslavsky presents a delightful method for cooking fish all wrapped up, known as en papillote. This technique, which translates to "in parchment," combines baking and steaming to create a moist, flavourful dish that minimises kitchen odours. If you're looking to incorporate more fish into your diet but worry about lingering sea smells, this recipe offers a perfect solution.
Mastering the Art of En Papillote Cooking
En papillote involves tucking ingredients like protein or vegetables into a parchment paper parcel along with aromatics, then sealing it to trap natural moisture and aroma during baking. This not only infuses the fish with rich flavours from citrus, garlic, herbs, and spices but also prevents strong smells from permeating your home. Alice emphasises that fresh fish should have minimal aroma, a glossy appearance, and clear eyes if whole, making it essential to ask your fishmonger, "Which fish fillets would you take home tonight?" for the best selection.
Creative Flavour Profiles and Ingredients
Once you grasp the basics, you can experiment with various flavour combinations. For a Mediterranean twist, try tomatoes and oregano, or add harissa and preserved lemon for a North African influence. In this recipe, Alice draws inspiration from the classic gilda pintxo of anchovy, green olive, and piquillo peppers, enjoyed during her honeymoon in San Sebastián. She recommends using anchovy-stuffed green olives and pickled guindilla peppers, which are readily available in deli sections or jars.
Bay leaves play a crucial role here; fresh ones offer a delicate citric base, while dried leaves should be used sparingly as they become more herbaceous with age. Alice suggests baking everything in one large pouch for efficiency, though individual parcels can be used for entertaining or smaller households. Flathead fillets are ideal, but any skinless, boneless, firm-fleshed fish will work beautifully.
The Perfect Side: Roasted Chippie Chats
The roasted chippie chats deserve special attention. These oven-baked potato cubes are tender inside and crispy outside, reminiscent of a hybrid between roast potatoes and chips. Using smaller potatoes like chats or kipflers, parboiled to speed cooking, ensures maximum crispiness while the fish bakes. This side dish is genuinely addictive and complements the fish perfectly.
Recipe: Gilda'd Fish En Papillote with Roasted Chippie Chats
Ingredients:
- 6-8 boneless flathead fillets (800g)
- 10 fresh bay leaves (halve if using dried)
- 100g butter, cubed
- 1 lemon, skin peeled into strips, sliced into wedges
- 235g jar of anchovy-stuffed green olives, drained
- 200g pickled guindilla peppers
- 2 tbsp olive oil, plus extra for serving
For the roasted chippie chats:
- 1kg chat potatoes, washed, unpeeled, cut into 1cm cubes
- 4 garlic cloves, unpeeled
- 60ml olive oil
- 1 cup finely chopped curly parsley leaves
Instructions:
- Preheat the oven to 200C/180C fan and place a roasting tray inside to heat.
- For the potatoes, parboil cubes and garlic in salted water for 10 minutes until soft. Drain, steam dry, then toss with olive oil and salt. Spread on a lined tray and roast for 20 minutes until golden.
- Line another tray with foil and baking paper. Scatter bay leaves, add fish fillets, then top with butter, lemon peel, olives, peppers, olive oil, salt, and pepper.
- Fold paper and foil over the fish, crimping edges to seal. Roast on the lowest shelf for 15-20 minutes until fish is opaque. Rest for 10 minutes.
- Top potatoes with parsley and salt, then shake to coat. Open the fish parcel carefully, season, and serve with potatoes and lemon wedges.
This recipe not only delivers a delicious meal but also showcases how en papillote cooking can simplify seafood preparation while enhancing flavours. Explore more of Alice Zaslavsky's recipes for further culinary inspiration.
