|Fish in Parchment|
The first time I did this dish was super senior year in college (IE: I took the five year plan). It was for my dear friend Laura's birthday who I have known since 7th grade. I forgot about preparing fish this way for a while now, but it is the absolute best way to make fish! The flavors slowly seep into the fish and it cooks in its own juices creating a very moist and subtly flavorful fillet.
Fish Fillets (cod, snapper, halibut are great options)
Lemon (2-3 thin slices per fish)
Dry White Wine (1 tablespoon per fish)
Kalamata Olives (3-4 pitted and sliced per fish)
Rosemary (2-3 2" sprigs per fish)
Dash of: salt, pepper, oregano
Parchment Paper (available at most grocery stores)
- Preheat oven to 400F.
- Cut parchment paper down to about 16x20 depending on the size of each fish fillet. You will need to have enough to fold up of the fish on all 4 sides.
- Season each fillet on both sides with salt, pepper and oregano and lay in the center of the parchment sheet.
- Pour one tablespoon wine over the fish and top with lemon, olives and rosemary.
- Wrap the fish by folding the two long ends over each other and then roll up the short ends.
- Lightly brush the top of the parchment with olive oil to help brown the paper while baking.
- Place the finished packages on a sheet pan and bake for 15 minutes.
- Plate the fish in the parchment and wait to tear open from the center once placed at the table. This will help keep the fish hot and also provides a little drama when unveiling the dish. Be cautious about the steam!
|Step 3&4: Prepare Fish|
|Step 5: Folding up Parchment|
|End of Step 7: Fresh out of Oven|