(Halibut-filled) Brown Paper Packages
May 1st
2008
We’re always on the lookout for meals that are [a] healthy, and [b] easy. This dish easily falls into both categories. Bridget found this recipe for Fish Fillets in Parchment with Asparagus and Orange while flipping through bonappetit’s latest edition (April 2008).
I think she thought it would be something I would love (and love to cook). She was right. The snob in me loves how elegant this dish feels. The workaholic (who has no time) loves its speed.
Simply cut four large squares (mine were 12×12) of parchment, and place them on the counter. Rub the parchment with a little butter.
Place a 5 to 6 oz. fillet of halibut or cod (we used halibut) on top of each square. S&P on top.
Cut some asparagus, and arrange the pieces around the fish (we used about 3 stalks per parcel). Lay 3 tarragon leaves on top (as beautifully as you can), and spoon over 1 tblsp. of orange juice.
Add 1/2 tblsp. butter (not melted) on the tip-top, and seal this baby up. I guess I should have mentioned this earlier, but position the fish on one half of the parchment square. That way, when you’re ready to seal it, just fold the other half on top (like closing a book).
Start on one side, and roll (crinkle) the package closed. You don’t need an airtight seal, but get it as contained as you can because you want the fish to steam inside.
Then it’s just 400 degrees for 17 minutes. Done and yum! Mashed sweet potatoes were our side.
Something about brown paper just makes me swoon. These packages weren’t tied-up with string, but this is one of my new favorite things (I couldn’t resist). Try it, blog about it and let us know what you think!
Looks yummy!! I love fish, so this would definitely be something to try!!
Posted by Jessica on May 1st, 2008 at 1:56 pmReading this I suddenly had visions of Austria, Julie Andrews and “My Favorite Things”. Your last line was the clincher……….LOL
“Doc”
Posted by Mark Boxshus on May 1st, 2008 at 6:11 pmI love cooking fish in packets, although I usually use foil b/c it’s easier to keep together. I need to challenge myself to use parchment paper, though, because the presentation is great! I have a recipe where the packets are white fish w/ lots of grape tomatoes, and I love how soft and juicy the tomatoes get when cooked that way.
Posted by Erin on May 1st, 2008 at 8:45 pmI love fish baked in foil. I think I might try parchment though. It looks wonderful. I liked what Erin said about grape tomatos. I bet this recipe would be great with some tomatos added. Its so simple. I will definatly try it out. Thanks!
Posted by rachel on May 2nd, 2008 at 11:07 pmThis sounds great. My husband and I are always looking for interesting, quick meals. I might be able to squeeze it into next week’s menu.
Posted by Danielle on May 3rd, 2008 at 11:54 amThis looks really good.I bet it could be done with shrimp. I love fast things to cook Working 13 hour shifts I need something like this.
Posted by Jennifer in Austin on May 3rd, 2008 at 10:49 pmI ended up trying my own version of this. It was very good. I blogged about it, of course!
Posted by rachel on May 6th, 2008 at 10:36 amI assisted a cooking class last Saturday where we cooked salmon in parchment. We layered julienned veggies (leeks, yellow squash, zucchini), then a salmon fillet, sprinkled OJ and a little white wine (if desired). Top the salmon with a compound butter of lavender and orange zest and strips of orange peel. Tasty!!
Posted by Bryce on May 8th, 2008 at 9:33 pm[...] also managed to form two new positive fish memories. Tuesday night I took another cue from Blake Makes and Bon Appetit and wrapped my sole fillets with a bit of asparagus up in parchment. Tonight, I [...]
Posted by A Little Bit of Sole « The Kitchen Illiterate on May 21st, 2008 at 6:07 pm