A couple of weeks ago, I told you about the Tesco Real Food BBQ Challenge. While I was in Cornwall on holiday over Bank Holiday, I cooked a recipe using local fish and produce and have submitted into the BBQ Challenge. I decided to cook ‘Fish In A Bag!’ as you can use whatever fish/vegetables you would like, its very easy and simple and can also be cooked in the oven should the weather change and you cannot cook outside. While in Cornwall, I used Whiting that I brought from Armenack Fisheries in Falmouth but you could use any firm white fish or salmon to make this recipe.
We were camping near St Ives and while I got the dish ready to go onto the BBQ kindly supplied by Tesco, I let Stuart heat up the charcoal and get the BBQ ready to use.
Fish In A Bag!
Ingredients (Serves 2)
- 2 fish fillets of your choice, boned and skinless if preferred
- 8-10 new potatoes, cooked until tender, chopped into halves or quarters depending on size
- Half a red onion, chopped into medium sized chunks
- Small bunch of parsley, chopped finely
- 50g butter
- Large drizzle of olive oil
- 50ml white wine
- Sea Salt and Black Pepper
- Half a small sized lemon, juiced
- In a roasting bag or make the bag yourself using tin foil, add in all the ingredients leaving the liquids until last. Seal the bag/tin foil.
- Put the bag on a preheated BBQ and leave it to cook for 10-15 minutes, depending on size of fish with the lid down. If at home and using the oven, cook at 180 degrees C for 15 minutes.
- Cut open the foil bag and serve with good bread, salad and large glass of white wine.
As you can see this recipe is very easy and if I can make it on a windy camp site in Cornwall, you can most certainly make it in your back garden at home.
Many thanks to Helen for inviting me to take part in this challenge
Happy Cooking or BBQing!
PS: A few weeks ago, I went to handmade burger Co in Birmingham to sample their food ahead of them coming to the Bullring as part of the Spiceal Street development. You can see what I thought on the Browse Bullring site here.