Freshly steamed sea bass - a classic for en papillote cooking!

Ingredients

1 Medium Size Qbag™ Alu Foil Cooking Bag

2 x 185g Sea Bass Fillets, skin on

2 Plum Tomatoes

1 Fennel Bulb

3 Heaped teaspoons Capers, rinsed and chopped

3 Anchovy Fillets, chopped

1 tablespoon Parsley, chopped

3 teaspoons White Wine Vinegar

3 tablespoons Extra Virgin Olive Oil/or 6 sprays Low Fat Spray Oil

Salt and Pepper

Serves

2 people as a main course

INSTRUCTIONS

Cut the fennel bulb in half, then slice as thinly as you can, leaving thin cross-section slices of fennel.

Cut the tomato into 1/2 cm slices.

Mix all the ingredients except the fish in a bowl.

Spoon into an open Qbag™.

Carefully flatten out the ingredients in the bag, then lay the fish fillets on top, skin-side up.

Close the Qbag by folding twice, by 1-2cm, pressing down to seal.

COOKING TIMES

Bake in a pre-heated oven for 15-20 mins at 200ºC/400ºF

Pre-heat BBQ. Cook for 10-15 mins.

Directions

Arrange the food in the bag and add any seasonings or sauces. TO CLOSE: Fold the open end twice and press down carefully.

Place the Qbag on a baking tray for the oven or on the BBQ with the window facing up. Leave to cook.

Bag may inflate and excess steam will automatically vent around the window area. Peel back the window film to stir or taste. TO ROAST: Remove window film halfway through cooking.

After cooking, leave to stand for 10 seconds before removing the window film using the tab. Serve & enjoy!

TOP TIPS

For a STEAMED, succulent result, leave the EasyView Window in place during cooking.
If you prefer a GRILLED or ROASTED result, allow to cook for 5 mins, then remove from the heat source and peel off the EasyView Window before returning to cook. This will allow food to brown off on top.
If cooking pork, lamb, beef in the bag - it is recommended to use a marinade or sauce to add moisture and maximise flavour.
Prepare meals in advance, place in the fridge/cooler/freezer and cook when ready to eat.
Experiment with seasoning blends, dry rubs, marinades, BBQ sauce, spice & herb mixes etc. for extra flavour and succulence.

FREQUENTLY ASKED QUESTIONS

What is Qbag made of and how does it work?

Qbag is made of a very strong, pure aluminium foil (with no coatings or laminated plastics on it) which is also much thicker and stronger than regular household foil. This is why it can withstand the high temperatures and flames from a barbecue. The bag provides a pressure-cooking environment for food to cook faster by steaming in the oven and on the barbecue, without any odours escaping or mess to clean up after.

How do I close Qbag after filling?

This is very easy to do by hand. Fold the open end by 1cm or so, twice, and press down to create a water-tight seal. No need for any expensive sealing machinery (unlike what sous-vide demands). Add sauces, marinades or even white wine to enhance flavour.

Do I need to pierce the window film before cooking?

No. The window adheres to the aluminium foil bag during freezing and room temperatures. During cooking, the window film will gently lift off to allow excess pressure and steam to escape automatically. However, it will not ‘pop’ off or reseal to the aluminium foil. It will simply ‘sit’ on top of the bag, so just leave the bag to cook without turning it over.

Can I roast in the bag?

Yes. During cooking, after the window film has begun to let steam escape, you can choose to leave the window film resting on top of the bag for a steamed, succulent result or remove it altogether (with the EasyPull tab) for a more roasted result.

Will I still get the taste from charcoal on the BBQ/grill?

Yes, you can! A few minutes after cooking the window will start to become peelable. Remove the window film altogether to allow you to close the BBQ hood. The food inside the bag will infuse with the smoke (or wood chips) from the BBQ to get the charcoal taste, but without the mess!

Can I add vinegar or lemon juice for flavour in Qbag?

The cooking method of Qbag allows for thenatural water content in food to be released for steaming, the release of all this moisture is likely to neutralise acidic and alkaline elements present inside the bag. That is why lemon slices on salmon or a splash of vinegar in a marinade for meat can be used for seasoning and flavour, but probably should not be cooked in isolation in the bag.

Can I prepare meals in Qbag and cook them later?

Yes, absolutely! Meal prepping is well-suited to Qbag because you can see inside the bag through the EasyView Window. You can keep meals in Qbag in the fridge, cooler (like when camping) or in the freezer.

If you have a question that is not answered here, pleasecontact usto help directly.