Recipe by @themacphersondiaries
I’ve used Cedar Wraps made by Mount Cook Alpine Salmon in this recipe. They are pieces of thin Cedar that you soak and wrap around your fish before cooking. The cedar adds a lovely subtle smokey flavour to your seafood. They’re perfect for using with Salmon, but many firm-fleshed types of white fish work really well. I’ve even see them used packed full of vegetables too. Ling was great for this recipe but you can experiment with any meaty fish varieties like; Moki, Warehou, Monk or Hapuku (Groper). Play around with the seasoning & herbs you use in the wraps for different flavour combinations.
These wraps can easily be prepared in advance and then whipped out of the fridge and put on the BBQ or into the oven. There is a lovely theatre to them which makes them perfect for a celebratory lunch, a dinner party or even a Christmas celebration. They contain the juices of the fish and flavourings and hold in any moisture well. We loved them! They’re also really easy to prepare.
I served the fish with Parsnip chips and a simple green salad with green beans and avocado.
- 4 Parsnip
- Drizzle of Oil
- 4 x Cedar Wraps
- 4 pieces of firm fleshed Fish ( I used 100 gram pieces of Ling but you can use much bigger pieces of fish.)
- 8 slices of lemon
- 2 tsp Capers
- 40 grams of Butter
- Flaky Sea Salt & fresh ground Black Pepper
- Salad ingredients
- In a large bowl soak 4 of the cedar wraps as per the packet instructions.
- Pre-heat your oven to 180 degrees.
- Cut your parsnip into ‘chips’, place on a baking tray. Drizzle with oil and season with sea salt.
- Pop the chips into the oven to roast (they’re done when the ends are crispy). Feel free to sub for potatoe or kumara chips of course!
- Season your fish and place a piece in the middle of each of the wraps.
- On each piece of fish, place a 10 gram-ish piece of butter, ½ teaspoon of capers and 2 slices of lemon
- Tie up and add to the oven when the chips are 15 minutes away from being done.
- While fish and chips are in the oven, prepare any sides, in my case I made a green salad.
- The fish cooking times will vary but 15 minutes will be sufficient for most fish. If you aren’t sure just open up one and take a look (like I did!).
- Serve and enjoy!