Sunday, February 8, 2009

Poisson en Papillote

Lunch for us this week is Poisson en Papillote, or fish in parchment. These baked little fish packets are easy to prepare and take to work. I used cod this time, since they were on sale this week at the grocery store. Depending upon the fish you use, cooking times may need to be adjusted. Cooking the fish in parchment paper locks in moisture and keeps it flaky and cooked perfectly.

Zest and juice of 1 lemon
1 clove garlic, minced
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
4 (6-oz) pieces of fish (e.g., cod, swordfish, halibut, salmon)
Salt and pepper
2 shallots, sliced
2 roasted red or yellow peppers, sliced into thin strips
2 Roma tomatoes, diced
2 teaspoons capers, drained and rinsed
2 tablespoons flat-leaf parsley, chopped

Preheat oven to 400 degrees F.

In a bowl, whisk together the zest and juice of a lemon, minced garlic, balsamic vinegar, and olive oil. Set aside sauce mixture.

Season the fish with salt and pepper.

In the center of a piece of parchment paper, place a piece of fish. Top with ¼ of shallots, peppers, tomatoes, capers, parsley, and sauce mixture. Fold over the sides of the parchment and roll to form a sealed pouch. Repeat for other three pieces of fish and remaining ingredients. Arrange the pouches on a baking sheet and bake for 20 minutes.

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