1
If cooking in the oven, use a medium or large Bakewell bag and preheat oven to the required time. If you wish to use the microwave we recommend using a Bakewell microwave bag for steaming, which are excellent to cook fish in.
2
Turn down the ends of the bag several times to help hold the bag open for when you place the food inside.
3
Place your fish, into the bag along with lemon juice, white wine asparagus and seasoning.
4
Put the bag into the oven or microwave. If your using an oven make sure to position on a baking tray in the middle of the oven ensuring it doesn’t touch the oven sides or heating element.
5
Cook the fish in the oven for approximately 6-7 minutes or microwave for 3.5 minutes until the fish is firm to the touch.
6
Make the sauce- Put the champagne (or white wine) into a pan with fish stock and seasoning, simmering until reduced by half.
7
Cut the bag open carefully using a scissors, taking caution with the hot steam escaping.
8
Place fish and asparagus on a warmed plate, pour some champagne sauce over the fish and vegetables. Serve with fresh salad and new potatoes.
