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).
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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 40°Cm 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.
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