Thursday, July 24, 2008
Flounder in Parchment Package: Recipe
I know...it sounds (for lack of a better word) interesting. I do love this method of cooking fish: it's quick, it's healthy, and it's really tasty. Steaming a light fish in parchment creates a wonderfully moist fish with a sauce that is all contained. You create a meal in one little packet! It's perfect. And I don't know why the paper doesn't burn - my husband already asked. I'll check the kitchen answer book and get back to you.
By the way, the possibilities are really endless on this in terms of what you can put inside the package...and I made a great light dinner with steamed green beans and a purple and white finglerling potato salad.
Flounder in Parchment Package
1 1/2 Lbs. flouder fillets (about 5 fillets)
2/3 cup grape tomatoes, halved
2/3 cup Kalamata olives (no pits), sliced
1/2 cup fresh basil, chopped
1 Tbsp. fresh Thyme
2 Tbsp. lemon flavored olive oil
Juice of 1 lemon
1/2 cup white wine
salt and pepper
5 sheets Parchment Paper
Olive Oil for brishing paper
Preheat oven to 450. Cut 5 sheets of parchment paper - about 8" x 8". Brush each side of every piece with olive oil. In a small bowl, combine tomatoes, olives, basil, thyme, lemon oil, a pinch of salt and a few grindings of pepper and mix well. Place one fillet in the middle of each piece of paper and cover with a spoonful of tomato mixture. Then top with 1/5th of the wine and 1/5th of the lemon jiuce.
Fold the paper over the fish and twist both sides closed, tightly. Be sure any opening is tucked under. Place on baking sheet and repeat with all fillets.
Bake 10 minutes and remove from oven. Open package VERY carefully - there is a great deal of steam. Serve in or out of the package.