This Jamie Oliver Fish in a Bag is a flavorful and healthy recipe, which uses lemon and fennel. It’s a no-fuss take on the classic, ready in about 45 minutes.
Jamie Oliver Fish in a Bag Ingredients
- 1 large free-range egg
- 100g potatoes
- ½ a bulb of fennel
- ½ a lemon
- 5 ripe cherry tomatoes
- 1 handful of black olives (stone in)
- 1 x 120g firm white fish fillet, such as sea bass, haddock, halibut, skin off, pin-boned, from sustainable sources
- Olive oil
- 1 splash of white wine
How To Make Jamie Oliver Fish in a Bag
- Make the foil bag: Tear off a 35cm x 45cm piece of foil. Fold it in half and seal three edges like an envelope, using beaten egg to seal. Leave one side open.
- Parboil the potatoes: Chop the potatoes roughly and boil them in salted water for 6 minutes. Drain and let cool.
- Prep the veggies and fish: Cut fennel into wedges (reserve fronds), slice the lemon thinly, halve the tomatoes, and pit the olives. Combine in a bowl with potatoes and fish.
- Season and toss: Drizzle with olive oil, season with sea salt and black pepper, and gently toss to coat.
- Fill the bag: Transfer the mixture to the foil bag. Sprinkle with fennel fronds, seal the bag loosely, and refrigerate until ready to cook.
- Add wine and bake: Preheat oven to 200°C/400°F/gas 6. Open the foil bag, pour in the white wine, reseal, and bake on a tray for 18-20 minutes.
- Serve: Place the bag on a plate, pierce to release steam, and serve with steamed broccoli or green beans.
Recipe Tips
Can I use frozen fish?
Yes, just thaw it completely and pat it dry before using.
How to know if the fish is done:
The fish should flake easily with a fork and be opaque all the way through.
Best fish to use:
Sea bass, haddock, and halibut work best, but any firm white fish will do.
Can I make this ahead of time?
Yes, assemble the bag and keep it in the fridge for a few hours before baking.
How to seal the foil bag:
Brush the edges with beaten egg before folding to keep it airtight.
What To Serve With Fish in a Bag
This dish pairs well with simple, fresh sides:
- Steamed broccoli
- Green beans
- Crusty bread
- Couscous
- Mixed green salad
How To Store Fish in a Bag
Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven.
Freeze: It’s best to freeze the uncooked assembled foil bag. When ready to cook, defrost overnight in the fridge and bake as directed.
Fish in a Bag Nutrition Facts
Calories: 420
Fat: 14.2g
Saturated Fat: 4.1g
Carbohydrates: 23.1g
Sugars: 6.2g
Fiber: 6.2g
Protein: 28.4g
Salt: 1.6g
FAQs
Can I substitute the wine with something non-alcoholic?
Yes, you can use a splash of vegetable broth or even water with a squeeze of lemon juice.
Why is my foil bag leaking?
Make sure all edges are sealed tightly with beaten egg before folding, and don’t overfill the bag.
Do I need to flip the foil bag while baking?
No, keep the bag flat on the baking tray for even cooking.
What herbs can I add?
Fresh dill, parsley, or thyme pair wonderfully with fish and fennel.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free.
Jamie Oliver Fish in a Bag
Description
A healthy, foil-wrapped fish dinner with lemon, fennel, olives, and white wine.
Ingredients
Instructions
- Make a foil bag by sealing three edges with beaten egg.
- Boil chopped potatoes for 6 minutes; drain and cool.
- Slice fennel, lemon, tomatoes; pit olives.
- Toss veggies, fish, and potatoes with olive oil, salt, and pepper.
- Add to foil bag, sprinkle fennel fronds, refrigerate if needed.
- Add white wine, seal, and bake at 200°C/400°F for 18-20 minutes.
- Serve directly in the bag with your favorite side.
Notes
- Use firm white fish like sea bass or haddock for best results. Prepping the foil bag ahead makes dinner super fast.
