Fish:Seabass fillets or any white fish fillets of your choice - Marinate with salt, lemon juice, garlic, tarragon and parsley and keep aside.(I used the Iceland brand seabass en papillote - ready seasoned)Green and red pepper slicesRed onion slices Potato slicesA Lemon sliceFew small cubes of butter Rice:Boiled white riceCoarsley chopped garlicSalt to tasteBlack pepper Green and red peppers Creamy Parsley sauce:Freshly dried curly parsley (wash and dry parsley leaves overnight on kitchen tissue)⅓ tub Double thick cream1 ½ teaspoon Lemon juice (bottle)Salt to tasteBlack pepper50g butter
FISH METHOD:Place pepper, potato and onion slices on foil or baking paper (enough to wrap en papillote) - add the marinated fish on top of this - top with butter cubes then close the foil/baking paper. Place on an oven tray and bake @200degrees until everything is cooked inside (approx 25-30mins). RICE METHOD:Warm oil in a non-stick pan, add garlic and fry for a bit then add the peppers, fry on medium heat until the peppers are soft then add the boiled rice and salt/pepper to taste. Transfer rice into moulds and leave to set. CREAMY PARSLEY SAUCE METHOD:Melt butter in a pan, add the parsley, lemon juice, salt and pepper - cook for a bit then add the cream and mix well - give the sauce one boil then remove it from the stove and transfer to a serving jug/boat.