Preheat oven to 220°C. Heat oil in a frying pan over medium heat. Add garlic and ginger, and cook for 30 seconds or until fragrant. Add cavolo nero and celery, and cook for a further 5 minutes or until cavolo nero is wilted and celery is tender. Remove pan from heat. Stir in crabmeat and season with salt and pepper.
Grease a 50cm-long sheet of baking paper with one-quarter of the butter. Place a fish fillet, skin-side down, in the centre of one half of the paper, season, then top with one-quarter of the crabmeat mixture. Add a sprig of each herb, then top with another fish fillet, skin-side up. Fold paper in half over fish, then fold edges to seal and make a parcel; take care not to tear paper. Repeat with another 3 sheets of baking paper and remaining fish, crabmeat mixture and herbs. Place parcels on an oven tray and bake for 15 minutes or until fish is just cooked.
* Cavolo nero, available from greengrocers, is Tuscan black cabbage; substitute silverbeet.
Drink 2010 Chalmers Vermentino
Grease a 50cm-long sheet of baking paper with one-quarter of the butter. Place a fish fillet, skin-side down, in the centre of one half of the paper, season, then top with one-quarter of the crabmeat mixture. Add a sprig of each herb, then top with another fish fillet, skin-side up. Fold paper in half over fish, then fold edges to seal and make a parcel; take care not to tear paper. Repeat with another 3 sheets of baking paper and remaining fish, crabmeat mixture and herbs. Place parcels on an oven tray and bake for 15 minutes or until fish is just cooked.
* Cavolo nero, available from greengrocers, is Tuscan black cabbage; substitute silverbeet.
Drink 2010 Chalmers Vermentino