Fish in greaseproof paper with ouzo. Blue Jean Chef, Meredith Laurence demonstrates how to wrap fish in parchment paper. Couldn't say we were over thrilled with the product did replicate newspaper but hard to wrap chips would have been better to be more square. A wide variety of food greaseproof paper options are available to you, such as pulping type, paper type, and feature.

Greaseproof paper is made from unbleached paper with a protective barrier added to repel grease. Classic fish and chips are one of Britain's national dishes. They are easy to make at home in a few simple steps and as delicious as any you can buy. You can cook Fish in greaseproof paper with ouzo using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Fish in greaseproof paper with ouzo

It's 1 bunch of spring onions.
Prepare 1/2 cup of parsley.
It's of dill.
You need 2 tsp of spearmint (optionally).
It's of salt and pepper.
Prepare 2 tbsp of vegetable oil shortening.
It's of about 250 g, 4 fish fillets (cod fish, white grouper, perch).
It's 4 of bay leaves.
You need 2 of tomatoes in slices.
Prepare 2 of peppers (green) in slices.
It's of lemon juice.
Prepare 4 slices of lemon.
Prepare of olive oil.
It's 1/4 cup of ouzo.

Once cooked, remove the fillets from the hot oil and drain on paper towels. Cover with greaseproof paper (parchment paper) and. Greaseproof Paper on WN Network delivers the latest Videos and Editable pages for News & Events, including Entertainment, Music, Sports, Science and more, Sign up and share your Greaseproof paper is paper that is impermeable to oil or grease and is normally used in cooking or food packaging. Greaseproof Paper is produced by refining the paper stock which creates a sheet with very low porosity.

Fish in greaseproof paper with ouzo instructions

Cut 4 pieces of greaseproofpaper..
Mix the onions, parsley, dill and spearmint in a bowl..
Melt the vegetable oil shortening and brush the greaseproof paper..
Place one fish fillet on each piece of greaseproof paper and then a bay leaf on each fillet as well as the herbs distributed evenly..
Add the tomato slices, the pepper slices and the lemon slices..
Finally, pour the lemon juice, the olive oil and the ouzo over everything..
Season with salt and pepper..
Pick up the corners of the greaseproof paper and fold as you do when making exohiko (like a small packet, so that all the liquids stay in)..
Sprinkle the ends of the paper with a little water so that they don't burn while baking..
Preheat the oven to 220 and bake for 30-35 minutes, dependng on the oven..

The sheet is then supercalendered to further improve the density. By this process it creates a type of paper known as Glassine. The Glassine paper is then treated with alginates, starches or CMC. Greaseproof Paper also known as parchment paper is used in baking and cooking. It provides a heat-resistant, non-stick surface to bake on.