Surry Hills hot spot, Nomad restaurant’s Head Chef, Jacqui Challinor shares her recipe for En Papillote (fish in a bag). “En papillote has always featured on our menu at Nomad. This dish was inspired by my days of camping as a kid, Dad's catch was always wrapped up in foil and thrown into the campfire. I've always loved cooking seafood this way, such a great way to retain flavour and moisture.”

Made with the fresh Mulloway, saffron butter, cherry tomatoes and curry leaves to create a rich, aromatic flavour.

30 minutes. Learn to cook a restaurant dish at home!

Serves 2.


400g Mulloway fillet, skinned & deboned
a pinch of saffron threads
100g unsalted butter
200g cherry tomatoes
1 clove garlic, finely sliced
1 lemon
10 curry leaves
1 cup Israeli couscous
2 slices sourdough bread

Heat oven and prepare parcels
Pre heat oven to 200ºC on bake. Cut 2 pieces of baking paper approximately 30cm long. Place fish in the centre of each piece of baking paper and season with salt and pepper. Zest the lemon over the fish, add sliced garlic, curry leaves, saffron thread, butter and tomato. Wrap each parcel up securely. Be careful not to squash too much as the fish won’t cook evenly.

Pop parcel in the hot oven and cook for approximately 15 minutes or until the fish is just cooked through. The tomato, butter and saffron will cook down to create a beautiful sauce.

Make couscous
Boil a pot of water with a good pinch of salt. Add couscous and cook for 6-8 minutes until tender. Drain and combine with a drizzle of olive oil, salt and pepper.

To serve
Place parcels into bowls and serve with a wedge of lemon and a piece of crusty sourdough to soak up all that sauce!

About Nomad

Nomad is an award-winning restaurant based in Surry Hills. Famed for its amazing Mediterranean dishes utilising local produce and its all-Australian small producer wine list. 

October 19, 2016 by Timothy Ryder
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