Monday, April 16, 2012

Fish En Papillote

Fish en Papillote

As I said last week, I am still navigating the produce here in Chicago. My weekly trips to the farmers market have been replaced by daily trips to that rocking Whole Foods around the corner. I now know how spoiled I was living in Southern California with the best produce at my fingertips at a moment's notice. I'm looking forward to the arrival of summer and the markets that will be popping up here. In the meantime, I am hoping to explore the Green City market this weekend which is year-round. I had a hankering for a light dish with bright spring produce. I'm no Rachael Ray, but this fish is a snap to prepare and even after a long day of work, you can be eating this within thirty minutes. The vegetables can be changed a million ways to reflect the seasons. My friend Raul likes it with asparagus and mushrooms, I like this bright green mixture. This can also be made with foil, but if you try that, don't use acidic vegetables like tomatoes. Either way, have fun with it!

Fish en Papillote

Fish En Papillote
(By Esi)

Makes 4+ servings

Salt and pepper
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1/2 shallot, thinly sliced
8 large asparagus spears, trimmed and sliced into 1-inch pieces on a bias
1 cup sugar snap peas, trimmed
1 cup cherry tomatoes, halved
3/4 pound firm fish (flounder, cod, halibut, salmon, etc)
1 lemon cut in to wedges for serving
Israeli couscous for serving

Preheat the oven to 400 degrees and cut two large squares of parchment paper.

Heat the olive oil in a large skillet over medium heat and add the garlic and shallot. Cook for 1 minute until the garlic is fragrant. Add the asparagus, sugar snap peas, and cherry tomatoes and stir until well combined, 1-2 minutes. Remove the pan from the heat.

Place some of the vegetables in an even layer over each sheet of parchment. Season the fish on both sides with salt and pepper and place the fish on top of the vegetables. Top the fish with the remaining vegetables and seal the packet tightly. Bake for 10-14 minutes or until the fish is cooked through, but still tender.

Serve the fish in the packet if serving a large group, or remove the fish from the packet to serve. Sprinkle the lemon over the fish and vegetables and serve with couscous if desired.

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Olga @ MangoTomato said...

Love "By Esi" part ;)

That looks like such a healthy spring dish! and your portion is tiny!!!

marla said...

One of my favorite ways to prepare fish!!

Gastronomer said...

Rachel Ray doesn't write her own recipes. YOU DO!!

vanillasugarblog said...

you are so lucky to have that whole foods so close to you.
that has always been a dream of mine to live fairly close to a whole foods, where i can bike to it daily and plan out the evening meal. freshness abounds!!

Joanne said...

I'm definitely always jealous of how much produce californians have at their fingertips all the time...but you do get used to the seasonality of produce on this coast! Your meal looks like spring!

Kristina Vanni said...

This looks so hearty and healthy yet light enough for the perfect spring time meal. Thanks for sharing!

angela@spinachtiger said...

You're no Rachel Ray? You're better. She has a team. You have you. Chicago is so different from S.Cal. but there is a cool vibe and great food there.