Steam Your Fish in Parchment!
I’m back! Want to know how I survived what will have been my craziest semester of graduate school, without caving in and ordering take-out every night? With recipes like this one, that didn’t take me more than a half hour to cook. Steamed fish and vegetables in parchment paper packets- if you are someone who is usually scared of making fish, you should just try this because all you have to do is assemble this and set a timer. Also, this recipe is a wonderful option for those of us who cook for one most nights of the week. I served mine with a side of brown basmati rice, and a homemade soy-ginger sauce.
|Steamed Fish in Parchment|
- 1 tbs Olive Oil, Divided
- 1 clove garlic, minced
- 2 cups thin-sliced vegetables (carrots, fennel, onion)
- One 1/2 lb. fillet of fish, de-boned and skinned as per your preference
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lemon- slice one half of the lemon in thin slices, and reserve the other half for juicing
- 1/4 cup dry white wine
- Small bunch of fresh herbs- rosemary, thyme, or dill
- Preheat the oven to 350 F degree.
- In a medium bowl, toss the sliced vegetables in 1/2 tbs olive oil and the minced garlic, and set aside.
- Make a paper heart out of parchment paper- big enough so your fillet and vegetables will fit inside.
- Brush both sides of the fish fillet with 1/2 tbs olive oil and season with salt and pepper.
- Place the sliced vegetables in a small pile in the center of one side of the heart. Lay the fillet on top of the vegetables, then drizzle with the juice of half a lemon, and the white wine.
- Place the lemon slices and herbs on the top of your pile.
- Fold the other half of the paper heart over your fish and vegetable pile. Starting with the dip in the top of the paper heart, roll and crimp the edges until the fillets are totally encased, and seal by rolling the tip tightly into a point.
- Place the pouch on a cookie sheet and bake in the middle of the oven for 15-20 minutes, or until the pouches are puffed-up and a toasty light brown (15 minutes for a thin, white fish like tilapia or cod, 20 for a thicker fillet like salmon or swordfish)
- Remove from the oven and place the pouches on a plate.
- Using a pair of scissors, cut open the center of the pouch. Use caution- the steam is hot! When cooled, remove the herbs and lemon slices, and serve immediately.