FISH POCKETS

Fish entree - celiac and lactose intolerant safe

1 lb. your choice of fish fillets (cod, tilapia, whatever you like)
1/2 lb. shrimp or prawns
2 shallots, chopped
2 garlic cloves, chopped
2 tsp. anchovy paste
1 bunch of parsley, leaves only
Extra virgin olive oil
Salt


Cube fish fillets (about 1") and arrange them in a bowl; add whole shrimp or prawns, which need to be cut in 2 or 3 pieces, depending on their size. Season with salt and 2 tbsp of olive oil, toss well to coat evenly.

Prepare the "green sauce": it's actually a pesto made with shallots, garlic, anchovy paste, parsley blended all together, adding oil in a slow stream.

Put half of this pesto in the bowl with fishes and mix well to coat.

Cut 4 pieces of parchment paper (or lightly greased foil) and divide the fish mixture onto the paper, close to form a pocket (allowing some space above the fish) sealing the edges well.

Place pockets in a steamer and cook for about 10-15 minutes, depending on the size of the cubes.

Open pockets and served immediately accompanied by the remaining parsley pesto, a fresh, green salad and some garlic croutons.

Serves 4 people.


- If you don't find shallots, use half of a small onion.
- You can also use anchovy fillets (or not use any anchovy products) for the pesto: the anchovy paste ensures you a complete dissolution into the pesto itself.
- You can also bake the pockets, on the center rack, at 375 for about 15-20 minutes.