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Salmon, Sea Bass or Swordfish en Papillote Barbecue-Style
A robust & rustic-style dish with Mediterranean flavours, suitable for the oven or the barbecue.
If you prefer more delicate flavours see our recipe for 'Salmon en Papillote'.
For 6 main course helpings:
6 steaks from your chosen fish, weighing about 240gr/8 oz each
4 tablespoons (60ml) Olive Oil
4 heaped teaspoons Capers in brine, drained
1 x 50gr tin of Anchovy Fillets in Olive Oil, drained and roughly-chopped
2 Sprigs of fresh Rosemary, the needles removed and the stalks either discarded, or saved for the barbecue
A little Salt & freshly-ground Black Pepper
Equipment needed: 6 sheets of strong tin foil, large enough to easily hold the fish steaks.
1. Brush your chosen fish with olive oil and season with a little salt and a grind of pepper on each side, place one in the centre of each piece of foil.
2. Share out the anchovy pieces, capers and rosemary needles, then drizzle over the remaining olive oil.
Loosely secure the parcels, allowing plenty of air space inside.
can be prepared ahead up to this point and kept at room temperature for a few hours or in the fridge if overnight.
3. Heat the oven to 200°/400°/Gas 6, or have your barbecue at the white coals stage
4. Put your parcels onto a baking tray, at the top of the oven for 15 minutes, or cook on the barbecue on a rack about 15cm/6 ins above the coals for 12-15 minutes (depending on the thickness of your fish)
To Serve: either unwrap in the kitchen or produce the parcels at the table allowing your guests to unwrap their own.
Serve with simple vegetables or a salad, and perhaps new or a baked potatoes.