Infused Fish with a Tea Bag

Preheat oven to 200C.

Cut two squares of aluminium foil and add one piece of fish onto each square and place the pieces of foil on a roasting tray. Fold the edges of the foil up and around the fish a bit, so it will hold all of the other ingredients.

Add the rest of the ingredients – adding half of each of the ingredients to each one of the fish packets. So add the shrimp, the lemon slice, the salt, the parsley. To end, add the water, the tea bag and a knob of butter. Pull up the sides of the foil, scrunch up foil loosely to seal. Do this with both parcels. We will have a papillote.

Place the pan with the packets into the preheated oven and cook for 15 minutes. You may need a bit more or less time – it will depend on each oven´s temperature.

Open parcels, discard tea bag but squeeze the bag over the fish first to get the maximun tea possible. Scatter over some fresh parsley if you want.

The fish was delish. We had it with some handmade mayonnaise my mom made while the fish was in the oven, but it could be served with fresh veggies. I think we´re still in the battle of the bulge.