Fish in a Pocket

Fish in the Pocket

Ingredients:

For fish

  • 2 pieces cod fillets, about 1 lb (0.5 kg), cleaned and dry with paper towel;
  • 1/2 lb (0.25 kg) asparagus, cleaned and sliced 2" (5 cm) long at a 30˚ angel;
  • 1/2 lb (0.25 kg) Japanese mushrooms, cleaned and cut ends off;
  • 10 whole chives flowers;
  • 2 tablespoons butter, room temperature;
  • Sea salt.

For pockets

  • 2 pieces parchment paper, 15” X 15” (37.5 cm square), fold in half and cut a heart shape;
  • 1 egg white, lightly beaten.

Recipe:

Serving for 2

For fish

  1. Open the heart shape parchment paper;
  2. Layer asparagus, cod, Japanese mushrooms and chives flowers;
  3. Top with 1 tablespoon of butter;
  4. Brush the edge of half of the parchment paper with egg white;
  5. Close the top and fold the edges together;
  6. Pre-heat the oven at 425˚F (220˚C);
  7. Bake for 15 minutes in a 375˚F (190˚C);
  8. Cut open the pockets and serve hot.

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