These are simple and elegant – and easy on the washing-up. You could always prep these parcels the evening before, then simply pop them in the oven as soon as you get in the door. Hake is a beautiful, delicate white fish, but you could also switch it out for salmon, cod, whiting or haddock. The mustard and chive dressing also tastes great with chicken.
Typical nutritional content (per portion)
For the fish parcels:
4 x 175g (6oz) hake fillets from sustainable sources, preferably from the centre cut, pin bones removed
1 tsp fresh chives, snipped into little pieces
A little olive oil
For the dressing:
2 tablespoons wholegrain mustard
11⁄2 tablespoons white-wine vinegar
2 tablespoons olive oil
1-2 tablespoons fresh chives, snipped into little pieces
Freshly ground black pepper
Steamed baby new potatoes and spinach, to serve
Cut out four sheets of parchment paper and brush lightly with olive oil, then season lightly with pepper and scatter the chives over them. Place one piece of hake on each sheet. Fold in the sides of each parcel to enclose the hake. Twist the edges to seal. Place in a large steamer set over a pan of simmering water. Cover with a tight-fitting lid and steam for 5-6 minutes. The hake should flake slightly when pierced with the tip of a sharp knife, but it should still be moist.
Meanwhile, in a liquidiser, blend together the mustard and the vinegar. Pour the oil into the mustard mixture in a steady stream, whisking vigorously as you do so. Season with pepper.
Place the hake fillets on warmed plates. Add the chives to the dressing and spoon the dressing over the fillets. Serve with baby new potatoes and spinach.
