Morwong en papillote with a ragout of braised Gould's squid
- 2 x 550g jackass morwong
- 600g Gould's squid
- 2 vine-ripened tomatoes, chopped
- 1 small bulb fennel, finely sliced
- 1 lemon, zested
- Salt flakes
- 8 pitted black olives
- 100ml olive oil
This recipe is by Justin North from Becasse restaurant, Sydney.
Method
Clean and fillet the fish. Clean the squid, cut into small pieces and lightly char on a hot barbecue. Combine tomatoes, fennel, lemon zest, salt, olives and olive oil. Place each fish fillet on a large square of baking paper and top with remaining ingredients. Wrap up neatly, folding the paper into a parcel to prevent juices escaping.
Barbecue for about 5 minutes, until the fish is just cooked.
Serves 4
