-
Source: Breakfast -
Watch Video
Peter Blakeway uses local ingredients in his Fish "En Papillote" - the Kiwifruit, lemongrass, fish, avocado oil and wine are locally produced from the Bay of Plenty.
Fish "En Papillote"
Serves 4
4 fish fillets, e.g. snapper, lemon fish
1 onion
1 leek
4 cloves garlic
4 Kaffir Lime Leaves
1 stalk lemongrass, sliced finely
4 Zespri kiwifruit gold, peeled and sliced
4 gourmet potatoes, sliced
Handful coriander, chopped roughly
Lime juice & zest
2 cups white wine
1 cup Grove avocado oil
Pinch of saffron and seasoning
Method
Put fish with onions, leeks, garlic, potatoes, kiwifruit and
flavourings in four parcels of tin foil. Place on a hot barbeque or
on a hot baking sheet and bake with the lid down or at 230?C in the
oven for about 10 to 12 minutes. Flatter fish, e.g. snapper, will
take only about 6 to 8 minutes.
Latest Breakfast Video
-
A short history of Shortland Street (2:29)
-
How Christchurch will feature in the budget (3:32)
-
Labour dealing with political pains on Budget day (3:45)
