Seafood and Meat Recipes - Spiced Redfish Parcels with Tomatoes and Spinach Recipe

Ingredients

• 400 g/14 oz medium tomatoes

• 4 rusks (zwieback crackers)

• 120 g/5 oz (5/8 oz) herb butter

• 4 redfish fillets (150 g/5 oz each)

• salt

• white pepper

• ground allspice

• 600 g/1 1/4 lb leaf spinach, frozen

Serves 4

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Method:

1. Peel and cut the tomatoes into quarters and remove the seeds. Finely chop the tomato pieces. Put the rusks (zwieback crackers) in the liquidizer and turn them into crumbs. Stir half the herb butter into the crumbs.

2. Preheat the oven to 200°C (400°F), Gas mark 6. Prepare four large pieces of aluminum foil.

3. Rinse the redfish fillets and pat dry with kitchen paper. Season the fillets on one side with salt and pepper. Put each fillet with its seasoned side down on a piece of aluminum foil with its shiny side facing upwards.

4. Sprinkle the redfish fillets with ground allspice and coat with the herb butter and rusk (zwieback cracker) mixture. Wrap up each fillet loosely so that the fillets have plenty of room in the foil. Bake the fish parcels in the oven for 20-30 minutes.

5. In the meantime, cook the spinach following the instructions on the packet. As soon as the spinach is defrosted, add the chopped tomatoes and herb butter.

6. Cook the tomato and spinach until ready and season with salt and pepper. Serve the vegetables with the redfish.

Note: The redfish is wrapped in aluminum foil and baked in the oven so that it cooks in its own juices. This delicious fish is served with leaf-spinach and tomatoes. The spinach can be replaced with Swiss chard.