Gluten Free, Seafood
November 26, 2015
1 hr 30 mins
1 hr 40 mins
4 fish fillets (I used BASA fillets)
1 celery stick sliced
1 small carrot grated
1 shallot sliced (plus extra for garnish if wish)
8 teaspoons freshly squeezed lemon juice
2 tablespoons butter (cut into 4)
Ground black pepper to taste
1Put inch of water into sc and something to raise your fish out of water. I used rolled up foil strips. Place on high.
2Take 4 sheets of baking paper and lay on bench. Sheets should be about 3 times size of fish.
3Place one fillet on each sheet in the middle. If fish ends thinner fold over so thickness is even.
4Spread celery, then carrot, then shallots over the fish.
5Place one piece of butter on each fish.
6Season with pepper.
7Drizzle 2 teaspoons of lemon juice over fish.
8Pull up sides of baking paper and make several folds to make a parcel.
9Take ends and twist to seal parcel.
10Carefully place in sc and cook on high for 1 ½ hours or until fish cooked. Should be easy to part with fork.
11I served this with salad.
12This was cooked in 5.5L cookwell.
Submitted by Karen Stuckings
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