Topped Coley Parcels
recipe has been published courtesy of Seafood
as part of the 2 a Week campaign.
campaign forms the theme of Seafood Week 2006 which
runs from the 6th - 13th October. Now in its sixth year,
Seafood Week is the biggest celebration of seafood in
the UK encouraging people to try the many different
varieties of seafood available and be adventurous with
new recipes and cooking methods.
x 225g (8oz) coley steaks, fresh or defrosted, skinned
1 net (1 kg) live mussels, cleaned and debearded
10 cherry tomatoes
4 cloves of garlic, crushed
8 black olives, pitted
juice of 2 lemons
3 x 15ml spoon (3 tablespoons) olive oil
salt and black pepper
115g (4oz) green beans, topped and tailed
15ml spoon (1 tablespoon) fresh basil, torn
the oven to 200°C/ 400F, Gas Mark 6.
the tomatoes in a bowl and crush with a fork. Add
the garlic and olives and mash a little further. Add
the lemon juice, olive oil and seasoning. Add the
beans and basil to the tomatoes.
four large squares of baking parchment.
the tomato mix onto the middle of each paper square
and top with a coley steak and mussels.
the paper to form a parcel and bake in the oven for
25 minutes. To serve, tear the paper open.
any mussels that have remained unopened.