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Angel Fish en Papillote

By Chef Angie Boyd of Sense of Taste Chef School.
Serves 2

• 2 x cleaned fillets of angel fish
• Baking paper to make parcels for the angel fish fillets  
• Handful baby corn sliced (julienne)
• 1 x leek sliced (julienne)
• 1 x carrot sliced (julienne)
• 1 x courgettes sliced (julienne)
• ¼ cup Morgenster extra virgin olive oil
• Oryx smoked salt for seasoning
• A handful of fresh parsley and coriander chopped (garnish)
• 2 tablespoons Morgenster Lemon Enhanced extra virgin olive oil

Method and Preparation
Cut baking paper to size to make a parcel for each of the angel fish fillets.
Place carrots, leeks, corn, courgette on top.
Season the vegetables and both sides of the angel fish fillet with Oryx smoked salt.
Place the angel fish fillet on top of the vegetables and pour Morgenster extra virgin olive oil over fish and vegetables.
Fold the baking paper to make an envelope/parcel, place onto an oven tray and bake at 180’C for about 10-15 minutes until the fish is cooked and the vegetables are still crunchy. Be careful not to overcook the fish.
As you serve, sprinkle chopped parsley and coriander over the angel fish and drizzle with Morgenster Lemon Enhanced extra virgin olive oil.

Serve with
• Sweet potato mash, seasoned and fresh thyme added.
• Creamed spinach goes well with angel fish. Season well and use thick Greek style yoghurt to give it a beautiful creamy finish. Stir a good glug of Morgenster extra virgin olive oil into both the sweet potato mash and the creamed spinach.
• A chilled glass of Morgenster Sauvignon Blanc 2017. Buon appetito!

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