fish cooked in a parchment paper bag (a personal favorite)

March 26, 2010

cool to make food feel like a gift- literally. Follow these basic guidelines and give it a try.

Inspiration: In order to have a nice juicy package (omg), you’ll need to do some prep work,. think about what you like in veggies and start building the flavors in your mind,you can do it at the market and its all the more fun. For example, if you find fresh salmon, perhaps you’ll make it on a bed of sautéed zucchini or spinach and scallop potato. Maybe you’ve got some asparagus getting soft in the fridge that need some reviving.You can literally coarsely chop up an onion  & saute that if its all you got…(but give it all you got in love so its still tasty 🙂

then once you choose your fish (or chicken, or shrimp, or tofu…) and the bed to which it’ll lay on- pick some fun flavorful garnishes, like citrus, herbs, sun dried tomatoes, capers etc and build a little bundle in the middle of a piece of parchment paper. Practice with a dish, brick, book- anything the size of the fish you’re cooking and make a present out of it by bringing up the sides and tying a piece of cooking  string to the base of the pouf of the present. (lol)

Then place it on a baking sheet in a pre-heated 350 degree oven for 15 mins & voila.

For this Halibut with braised fennel, sun dried tomatoes & lemon:

2 Fresh halilbut filets, skin removed

1  caramelised fennel bulb * (its really easy)

**FENNEL**lightly coat fennel slices with vegetable or olive oil, salt & pepper & lay flat on non stick baking sheet at 400 degrees for about an hour (so do this first before you wash your fish and prep all the other ingredients), flipping the fennel slices half way through. You’re looking for caramelization, so be patient cause if they’re tender and sweet it will compliment the fish real nice..

1 lemon

2-3 pieces of sun dried tomato or semi dried tomato or red pepper

6-8 kalamata or cerigniola olives

white wine, olive oil, salt pepper, garlic, chilli powder, paprika

lightly coat the fish and season, place on a baking sheet and under broiler (on high) for a couple minutes to brown the top without cooking your filet through. Then place it atop the braised fennel, and garnish with slices of lemon, slivers of sun dried tomato. drizzle with olive oil, drizzle with white wine & add more salt & pepper to taste. close er up & return to oven at 400 for 10 minutes. cut the top of the bag off UNDER the string to expose a yummy healthy dinner. (sexy too)

Bon Appetit!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: