By Vera Fourie
Line three sheets of tinfoil with parchment paper and place the fish in the middle.
Parcel-Poached Hake
Vera
She’s conquered the world of television with not just one, but two hit shows (so far), but what you might not know is that she’s also an author and director.
Seafood recipes
Laura Prepon’s: Parcel-Poached Hake
European
Ingredients
Instructions
Top each fillet with half a tablespoon olive oil, half a tablespoon lemon juice, and salt and pepper to taste.
Wrap each fillet as in a pouch, first with parchment paper and then in foil, leaving a little gap at the top for the steam.
Place in a dry, clean skillet and cook for eight to 10 minutes on medium-low heat or until the fish is opaque.
