Serves 4, prep time 15 minutes, plus marination, cooking time 15 minutes
INGREDIENTS
250ml Thatchers Gold cider
2 tbsp of extra-virgin olive oil
1 tbsp of apple cider vinegar
3 garlic cloves, finely chopped
Zest of a lemon
Juice of ½ a lemon
½ tsp rock salt
1 cup finely chopped flat leaf parsley
4 cod fillets (you can use any white fish)
2 x 20cm square of baking parchment to make the parcels
METHOD
In a pan, bring Thatchers Gold to the boil, then reduce the heat to a simmer for 20 minutes, reducing the liquid by half.
Remove from heat and allow to cool. In a bowl, combine the olive oil, vinegar, garlic, lemon zest and juice, salt and parsley.
When cooled, add the cider reduction to the marinade. Place the fish fillets in a dish and pour over the marinade.
Ensuring all the fish is coated, cover and chill for 2-3 hours.
Scrunch the baking parchment into a ball and run under cold water (this will prevent the paper from burning).
Shake off the excess water and lay out the sheets on a flat surface.
Place two fillets in the centre of each sheet. Bring the edges of the paper together, and fold the edges down 2cm from the fish to create a pocket.
Twist each end to seal (like a Christmas cracker), then fold each end under.
Place the pockets on the grill on low-medium heat for approximately 15 minutes.
Remove from the grill and allow to cool slightly (opening the pockets immediately could cause scalding).
Once you open the parcels, spoon over the fish juices and serve immediately.
To cook the fish: Scrunch the baking parchment into a ball and run under cold water (this will prevent the paper from burning).
Shake off the excess water and lay out the sheets on a flat surface.
Place two fillets in the centre of each sheet.
Bring the edges of the paper together, and fold the edges down 2cm from the fish to create a pocket.
Twist each end to seal, (like a Christmas cracker), then fold each end under.
Place the pockets on the grill on low-medium heat for approximately 15 minutes.
(Cover the parcels with a cake tin to speed up cooking).
Remove from the grill and allow to cool slightly (opening the pockets immediately could cause scalding).
Once you open the parcels, spoon over the fish juices and serve immediately.
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