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Pernod & tomato fish fillets

Method

  • Heat a little oil in a large heavy-bottomed pan and gently cook the garlic, tomatoes, seasonings, cayenne, Pernod and parsley for about 5 mins. 
  • Then place squares of kitchen foil on a workbench. Spray with oil, top each piece with the fish and season. Spread the sauce over the top, wrap up well, leaving a little space on the top, and cook on a preheated ridged grill or BBQ for about 5-6 mins.

Ingredients

  • extra virgin olive oil
  • 2 garlic cloves, crushed
  • 3 cans diced tomatoes, drained a little
  • freshly ground salt & pepper
  • ½ tspn cayenne
  • 2 tbsp Pernod or Ouzo
  • 1 tbsp chopped fresh Italian (flat leaf) parsley
  • olive oil spray
  • 4 x 180 gm fish fillets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm