Fish in Parchment

Posted on: July 11, 2014 Written by
Fish in Parchment
    Photography by: Debbie Peck      

Fish. I’m not here to put you on a guilt trip…we all know we should be eating more of it, but we’ve run out of exciting, new ways to fix it, right? So today I’d like to show you a fun way to fix fish….baking it in parchment paper (if you prefer, you can use aluminum foil).

I made six different packets, five with parchment and one with foil, just in case some of you don’t have parchment paper where you live. (The foil worked just as well as the parchment, so use whichever is easiest for you.)

It was so much fun putting these packets of fish and veggies together, making each one unique! Here’s why you’re going to want to try them soon:

  • Kids will enjoy being able to select which veggies they want in their packet. (You’ll want to put an initial on the outside of the packet to identify whose is whose.)
  • Creative dinner party idea…let each person make their own custom-order meal.
  • Clean-up is easy–no pans to wash!
  • Convenient to fix even if you live alone–just put everything in a packet and enjoy your all-in-one meal.
  • Healthy way to fix fish, with only a drizzle of oilive oil.
  • Full of flavor–with lots of combinations possible.

Let’s start by assembling our ingredients. Here are some colorful options to include in your packets with the fish:

And here are some boring…but delicious…”white” ingredients:

Lastly I assembled some herbs and “extras”, sort of the “accessories” for this dish…

For each packet, I began by placing a large piece of parchment paper (or foil) in a shallow bowl or pie plate. (The reason for this is so that the broth or wine that we add at the end doesn’t run all over.)

In the center of the parchment, I place 2-3 vegetables…

…thinly sliced potatoes, lightly-steamed green beans, capers and rosemary…OR

…leeks, bell peppers and mushrooms…OR

…zucchini, onion, and rosemary…OR

…grated carrots and slightly-steamed green beans…mine were raw and didn’t get soft enough in the baking process.

Isn’t it colorful and fun to make each one different?

Now I place a piece of fish on top of the veggies. I used both halibut and salmon, just to try two different types. Any firm-fleshed fish will work–something without bones…cod, halibut, salmon, sea bass, or something similar.

Lastly, I add a few more colorful ingredients…

…sandwiching the fish between all these components creates a kaleidoscope of flavors! I tend to put the softer ingredients on top of the fish.

Now I drizzle each packet with a little olive oil…

…and sprinkle with salt and pepper…You could also add other dry herbs you might like, such as dill, lemon peppers, etc.

…a squeeze of lemon…

The last ingredient is a little broth or white wine. We want a little moisture to steam the veggies and poach the fish. Not a lot…we’re not boiling these…just a couple of tablespoons.

Aren’t you glad we have that shallow bowl underneath?

And now we fold this baby up! First folding over the longest edge…

…Then folding up each end…

I placed these packets on a baking sheet…

…and baked them at 425° F/220C for 15-20 minutes. The exact time will depend on your oven, how big your packets are, and so on. I just don’t like under-done fish so erred on the longer side… I took them out and peeked inside…

Yum! They were delicious!

Halibut with tomatoes, beans, olives and onions.

Salmon with peppers, leeks, tomatoes, parsley and mushrooms.

Healthy. Colorful. Creative. Try some tonight!

 

Yield: Serves 4; easily adjusted to any number of serving

Ingredients

  • Four 6-8 oz. (175-225 g) pieces of firm-fleshed fish such as halibut, salmon or sea bass
  • For each packet, you’ll need approximately 1/2 cup (a handful) of 3-4 vegetables of your choice:
  • Zucchini, thinly sliced
  • Potato, thinly sliced with a vegetable peeler
  • Carrots, grated
  • Mushrooms, sliced
  • Tomatoes, diced or cut in half (cherry tomatoes)
  • Green beans, trimmed and steamed 5 minutes
  • Asparagus, trimmed and cut into small pieces
  • Onions or leeks, thinly sliced
  • Bell peppers, thinly sliced
  • Peas
  • Herbs and condiments of your choice: Lemon, Rosemary, Sage, Capers, Olives, Parsley, Dill, etc.
  • Olive oil
  • Wine or broth

 

Instructions

  1. Cut four pieces of parchment paper approximately 16-inches/40 cm in length. Place each piece of paper in a shallow bowl or pie place.
  2. Place 2-3 vegetables in the center of the paper, then place a piece of fish on them. Now top the fish with herbs and/or condiments of your choice, a sprig of rosemary, some parsley, sliced olives.
  3. Drizzle with olive oil; sprinkle with salt and pepper and then pour a few spoonfuls of broth or white wine over everything. (That’s why you’ve place the paper in a bowl, so the liquids stay enclosed.
  4. Seal the paper by folding over the long edges of the parchment twice, creasing the fold tightly. Now roll up the short sides and crease them closed. Place the pouch on a baking sheet and roast at 425° F (220° C) for 15-20 minutes. Time depends on thickness of the fish and how hot your oven is.

 

 

For additional recipes, please visit: http://ciaofromdebbie.com

©2014 Thrive.



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