Yield: 2 servings
Cooking fish “in parchment” works best with a firm fish fillet such as salmon, sole, cod, or halibut. Using the basic method described below, add your favorite herbs (thyme, chervil, cilantro), chopped ginger, lemon juice, white wine, olive oil, a light sauce, chopped vegetables (onions, zucchini, mushrooms), or combination thereof, to the pouch with the fish. For a fat free preparation, skip the olive oil – it’s still delicious.
- 2 6- to 7-ounce cod fillets
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons fennel seeds, crushed
- 1 tablespoon fresh lemon juice
- 4 very thin slices of lemon
- 1 medium summer squash, halved lengthwise and sliced in ¼ inch half moons
- Olive oil
- Salt and pepper
- Preheat oven to 400 degrees.
- Cut 2 pieces of parchment paper large enough to wrap each fillet. Fold each rectangle in half. Cut them into a heart shape (channel your inner child – it’s reminiscent of making valentines in grade school).
- Rinse and pat dry the fillets. Brush them with olive oil and season them on both sides with salt and pepper.
- In a small bowl, toss the squash with a bit of olive oil, salt, and pepper.
- Start with one piece of parchment. Place half of the squash to one side of the fold and put a fillet on top of it. Top the fillet with half of the crushed fennel seeds, chopped tarragon, lemon juice, and two slices of lemon. Fold the other half of the parchment over the fillet. Starting at the top of the heart, seal the edges by twisting and crimping them tightly until sealed completely. Repeat with the second fillet.
- Place pouches on a baking sheet and bake for 20 minutes or until fish flakes easily. The pouches will puff and brown slightly. Open (with care) by cutting an “X” on top of each package. Transfer package to a plate and serve immediately.