Pisca den Foil (Foil-cooked Fish)

Click on the image, above to submit to Pinterest.

Pisca den Foil (Foil-cooked Fish)

Pisca den Foil (Foil-cooked Fish) is a traditional Aruban recipe for a classic dish of fish cooked over a bed of vegetables flavoured with white wine and Pernod in a foil parcel. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Foil-cooked Fish (Pisca den Foil).

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Herb Recipes Vegetable Recipes Aruba Recipes

Ingredients:

800g fish fillets (Mahi Mahi or Red Snapper are traditional, but any firm fish will do)
1 yellow bell pepper, finely sliced into strips
1 red bell pepper, finely sliced into strips
1 head of broccoli, cut into florets
1 small onion, sliced into strips
4 garlic cloves, minced
1 small leek, cut into strips
1 lemon, sliced
2 sprigs of dill, finely chopped
2 sprigs of basil, finely chopped
white wine
Pernod
salt and freshly-ground black pepper, to taste

Method:

Combine the vegetables, garlic and herbs in a bowl. Slice the fish fillets into strips and season liberally with salt and black pepper. Cut four sheets of aluminium foil about 40cm long and distribute the vegetable mix between these. Place the strips of fish over the vegetables then top with two slices of lemon. Sprinkle a little white wine and Pernod over the top then season and fold the foil into packets, folded at the top to seal.

Place the foil packets on a baking tray and transfer to an oven pre-heated to 200);C. Bake for about 20 minutes then allow to cool for 5 minutes. Open the parcels slightly to allow excess steam to escape and transfer to serving plates.