recipe for Cajun Fish and Chips comes from Seafish -
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Buttery Fish Parcels
x 170g (6 oz) thick coley or pollack fillets, skinned
salt and black pepper
2 x 15ml spoon (2 tablespoons) lime or lemon juice
15g (half an oz) butter
1 x 15ml spoon (1 tablespoon) brown sugar
1 medium carrot, grated
1 medium courgette, grated
1 x 15ml spoon (1 tablespoon) sesame seeds, toasted
lemon, to garnish
to make Buttery Fish Parcels
the oven to 190°C / 375°F / Gas mark 5.
four large squares of greaseproof paper. Place a piece
of fish onto each square. Season with salt and pepper,
sprinkle with lime or lemon juice and dot with butter.
the edges of the paper to make a parcel. Place the
parcels on a baking tray and bake for 15 - 20 minutes.
place the remaining ingredients into a small pan.
Remove the cooked parcels from the oven and carefully
pour the cooking juices into the pan.
briskly for 2 - 3 minutes. Transfer the fish to a
serving plate and spoon over the vegetables and juices.
hot with mixed coloured pasta tossed in a little olive
oil and fresh herbs.
with the permission of Seafish - www.seafish.org