Whitefish that has been frozen is a simple go-to, and when it is cooked in a paper bag, the buttery, lemony juices are sealed in for maximum flavor.
Baked fish with pea puree
Set the oven to 220 C. 4 brown paper bags should be greased inside and out with oil. The fish should be covered in lemon juice and rind. Among the bags, distribute the fish. Add butter and shallot on top. Put the bags on a sizable baking sheet. To seal, tuck the ends under and fold them in. For ten minutes, bake.
In the while, simmer the stock, peas, and onion in a medium pot to prepare the pea puree. For five minutes, cook. Drain and save the stock. Put the peas back in the pan. Using a stick blender, combine the butter with the remaining ingredients and pulse until a coarse puree develops. If required, add a bit of the reserved stock. Add salt and pepper to taste.
To serve, divide the pea puree among the dishes. Add the fish on top and then the liquids. If necessary, serve with lemon wedges and sprinkle with sea salt flakes.
Cook's tip: Since paper bags are porous, you must grease them in step 1 to seal in the cooking liquids. To stop juices from leaking, place the bags seam-side up if the bags have side seams.
Storage advice: You can keep used reserved stock for up to a week in the refrigerator. Add to soups.