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madgastronomerThis is the dilled fish and green beans en papillote I discussed last night.
Per person, you will need:
1 - 4oz filet of firm fish
1 tb butter
Fresh dill, chopped or whole, cook's choice
Thin green veg, such as green beans or asparagus, 1 portions worth
Some lemon juice or a lemon wedge
Salt
You will also need a baking sheet with a lip all round, or pie plates or something. Just in case.
For each portion, take a piece of parchment longer than it is wide, enough to wrap the fish with lots of room to spare. Put that on the sheet pan. (You can do more than one portion per pan, that's fine.) Put the filet on it. Salt the fish. Either sprinkle chopped dill over it or lay a whole frond if dill on top of it. Put the butter on top of that, as two pats. Pile your veg on top of that, add a little more dill and salt it too.
Fold the parchment over the portion, then roll the edges up until they're against the fish and crimp them there.
425F oven for 12-15 minutes.
Plate the entire pouch and tear open. Dress with lemon and maybe a pinch of finishing salt.
To make the idea I had, substitute olive oil for butter, chiffonaded basil for dill, 4-6 slices of a large heirloom tomato for other veg. Leave out the lemon, unless you want it. Definitely use something with a lip, this one's gonna be extra juicy,
Per person, you will need:
1 - 4oz filet of firm fish
1 tb butter
Fresh dill, chopped or whole, cook's choice
Thin green veg, such as green beans or asparagus, 1 portions worth
Some lemon juice or a lemon wedge
Salt
You will also need a baking sheet with a lip all round, or pie plates or something. Just in case.
For each portion, take a piece of parchment longer than it is wide, enough to wrap the fish with lots of room to spare. Put that on the sheet pan. (You can do more than one portion per pan, that's fine.) Put the filet on it. Salt the fish. Either sprinkle chopped dill over it or lay a whole frond if dill on top of it. Put the butter on top of that, as two pats. Pile your veg on top of that, add a little more dill and salt it too.
Fold the parchment over the portion, then roll the edges up until they're against the fish and crimp them there.
425F oven for 12-15 minutes.
Plate the entire pouch and tear open. Dress with lemon and maybe a pinch of finishing salt.
To make the idea I had, substitute olive oil for butter, chiffonaded basil for dill, 4-6 slices of a large heirloom tomato for other veg. Leave out the lemon, unless you want it. Definitely use something with a lip, this one's gonna be extra juicy,
