Whole Fish Parcels
Whole Fish Parcels

  • Combine 1/2 cup Jalna Greek Natural Yoghurt with 2 tablespoons tarragon vinegar, 2 tablespoons chopped fresh tarragon, 1 crushed garlic and a sliced red onion. Coat whole fish (eg Snapper) completely inside and out, and marinate 30 minutes. 
     
  • Wrap fish in baking paper then foil, and bake in moderately hot oven (200°C/fan forced 180°C) for 10 minutes, then reduce heat to 180°C/fan forced 160°C and cook a further 10-15 minutes or until just cooked.
     
  • Serve with whole new potatoes topped with a dollop of Tzatziki, made with Jalna Greek Natural Yoghurt.
Copyright © 2017 Jalna Dairy Foods | Design and development by Avernis