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Recipes

Looe Day Boat fish & Fowey mussels baked en papillote

This quantity will serve 2 people as a main course.

Day boats are considered one of the more sustainable ways to fish, and they also provide the freshest fish (it hasn't been sitting on a boat that has been at sea for a week or more).

Ours is delivered daily from the quay side just a few metres away! Baking fish en papillote is not only a really healthy way to cook but also means that the flavours are intensified because they are retained by the parchment paper right up until the point of eating when the parcel is cut open. Any chunky fillet is good we use cod, hake or Pollack depending on what has been caught.

Day boat
 

Ingredients

2 x cod fillets (or other chunky white fish)
2 x handfuls of live raw mussels (cleaned)
2 x knobs of butter
A few strands of saffron
Sea salt and cracked black pepper
Flat leaf parsley (roughly chopped)
5ml of dry white wine (we use a local Camel Valley wine but any good quality drinking wine would be OK)
Parchment paper cut into 2 x dinner plate sized circles

How to cook

  1. Fold the parchment paper in half and on one half place a knob of butter against the fold line.
  2. Sit the fish fillet (skin side down) ontop of the butter and sprinkle with the saffron.
  3. Arrange the mussels around the fish in a semi circle and sprinkle over the salt, pepper and parsley
  4. Fold the parchment paper back over the fish and mussels to form a semi circle and crimp the edges closed (crimping is a pasty making action but essentially you are just folding the edges of the paper over on itself to seal the join) leaving a 2 cm gap at one end.
  5. Into the gap pour half of the wine and then finish crimping it until it’s completely closed.
  6. Repeat with the second fillet.
  7. Place the papillotes on a baking tray and bake in a hot oven 200°c 400°f for 20 minutes.
  8. Serve the papillotes still closed on a dish style plate to catch the juice when the parcel is opened at the table.
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