Baked Fish Wrapped In Banana Leaves Recipes

BAKED FISH WRAPPED IN BANANA LEAVES

Steps:

• Cut fish into large pieces, wash and pat dry. Salt and set aside.
• Mix the garlic, chillies, coriander leaves, coconut, lime or lemon juice, tamarind, sugar, cumin and salt into a paste and smear over fish. Let marinate 1 hour.
• Grease foil (if using) with ghee. Place a piece of fish on a banana leaf or foil piece and fold so fish is encased.
• Coat an oven-safe dish with ghee and place wrapped fish pieces into the dish. Cook for 30 minutes at 350 degrees F.
• Unwrap one piece of fish to check if it's cooked through and cook until finished.

FISH BAKED IN VINE LEAVES

Steps:

• In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes.
• Preheat the oven to 400 degrees.
• Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a half lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it, seamside down, in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish.
• Bake 20 to 30 minutes, until the fish is opaque throughout; open one package to check for doneness. Immediately transfer to serving plates and have guests unwrap the fish at the table.

COD BAKED IN BANANA LEAVES

Steps:

• Pre-heat the oven to 220C/425 degrees F/ Gas Mark 7.
• First you need to line a large roasting tray with the banana leaves. You do this by holding them over the hob so the whole leaf is warmed and softened (this makes it more pliable) and placing them in the tray so there is a large piece overlapping on all sides. You need to make sure there are no gaps. Sprinkle over the chili, coconut, ginger and coriander, then place the cod, skin side up, on top.
• Drizzle with olive oil, season with sea salt and squeeze the lime juice over the top. Place the squeezed limes in the tray.
• Fold the banana leaves over the fish to seal, and place something heavy and ovenproof on top to keep in place.
• Place in the middle of the oven and cook for about 25 minutes.
• When the fish is ready, remove the skin from each fillet and serve on warmed small squares of banana leaf, spooning over all the delicious juices, with a little cooked rice and a sprinkling of fresh coriander leaves.
• The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.

THAI FISH IN BANANA LEAF

Steps:

• Place all curry marinade/sauce ingredients in a food processor and blend well. Can be done ahead and kept in the fridge.
• Marinate the fish fillets in half the Marinade/Sauce for at least 15 min.
• Cut Banana leafs to size, place fish fillet into the centre of each parcels and wrap the sides around to obtain a package. Turn it seam-side down to keep sides from opening and place in glass casserole.
• Bake for 15 min at 200 degrees then check if the fish is cooked potentially leaving it in the oven a bit longer.
• To serve the fish, scoop several spoonfuls of coconut rice onto the side of the fish. Spoon some curry sauce (marinade) over the fish, then add a sprinkling of basil and/or coriander leaves. Goes well with stir fried Pak Choi.