Ooo la la, sounds tres fancy, no? It was ridiculously easy. It's just fish wrapped in some parchment paper. I was inspired by this recipe I saw on an episode of Gourmet's Diary of a Foodie. I decided to go to Whole Foods since I knew they would have a nice thick white fish. Unfortunately, they didn't have haddock or striped bass, and though I've heard Chilean sea bass is overfished it was my best option. I need a good Fishmonger. Anyone know one in the D.C. area? I've only ever had Chilean sea bass at restaurants so it was such a nice treat having it at home since we usually eat the typical salmon and tilapia. I don't know all that much about fish, frankly and am eager to learn more. This was a very simple preparation and I liked that the flavors weren't too complex as to take away from the integrity of such a beautiful piece of fish.
All you need is some garlic, cherry tomatoes, lemon and fresh herbs (I skipped the capers ). Here is the recipe, from Gourmet:
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 2 garlic cloves, very thinly sliced
- 12 cherry or grape tomatoes, halved
- 2 tablespoons drained capers
- 1 (1 1/2-lb) piece white-fleshed fish fillet such as striped bass, haddock, or halibut (about 1 inch thick)
- 8 thin lemon slices (from 1 large lemon)
- 8 fresh thyme sprig
kitchen string
- Preheat oven to 400ºF with rack in middle.
- Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté until tomatoes are softened, about 1 minute. Stir in capers. Remove from heat.
- Cut fish into quarters (you are aiming for square-shaped pieces rather than long, thin cross-cut slices). Pat dry and sprinkle both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper (total).
- Arrange 4 (12- to 15-inch) squares of parchment paper on a work surface. Drizzle center of each parchment square with a little olive oil, then top with a fish fillet. Slide lemon slices under fish and top with thyme sprigs. Spoon tomato mixture over fish.
- Gather parchment up around fish to form a pouch, leaving no openings, and tie tightly with string (make a bow so that you can untie it easily). Put pouches in a large shallow baking pan and bake until fish is just cooked through, about 18 to 20 minutes. (Check by unwrapping one pouch.)
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