This was a cutting I took out of I think the Napa Register. There is a credit at the top of the article that says NYT Regional Newspapers.
Baked Fish in Parchment
4 (6oz) fish filets cut ½ to ¾ inch thick
½ cup sundried tomatos
¼ cup lemon juice
2 tablespoons chopped fresh thyme
4 teaspoons minced garlic
Salt and pepper to taste.
Preheat oven to 400 degrees. Cut four, 12 inch circles from kitchen parchment; fold each circle in half.
Unfold circles and place fish pieces next to folds. Top fish with tomato bits, lemon juice, thyme, garlic, salt and pepper, diving equally. Refold paper over fish so that cut edges meet. Fold and roll cut edges up all the way around to seal packets securely. Place on baking sheet; bake 10-12 minutes until packets are browned and puffed.
Transfer packets to serving plats, cut open to serve. Makes 4 servings.
Note: aluminum foil maybe used in place of kitchen parchment. Cut four, 12 inch squares of foil, proceed as with as with parchment circles, but cook for 12 minutes.
There is a note that the recipe comes from Sonoma Dried Tomato Cookbook. (Timber Crest Farms)
First off – this is an AMAZING way to cook fish. OMG – I have never done it like that before, but it is incredible, easy simple to clean up, and a dream. LOVE the method.
As for this exact recipe.. 1) I used red snapper because it was on special, I should have used Basa because neither myself or the Chief commentator love snapper. Also, neither of us are huge fans of sun dried tomatoes, if they happen to be on a dish, we don’t pull them off but neither of us have ever ordered a dish BECAUSE they were there.
Thinking of reworking this method with maybe a pesto or a white wine shallot angle and giving it another try. This method could also take on a fabulous comfort food aspect with some cheese and breadcrumbs. If you love sun dried tomatoes, by all means give it a try, but I would HIGHLY recommend using the cooking method.
Technical stuff:
Makes 4 servings (original portions) as a main dish.
Difficulty: Easy
Time : Less than 60 minutes
Served with: Nothing, would have gone great with a light ale perhaps Skinny Dip or Tangerine Wheat.
Reheat Well?: Didn't try it.
Served with: Asparagus. Would have gone well with Rice, or perhaps mashed Sweet potatoes.
Comments: great method, but not fan of ingredients in the sauce.
Things I'd do differently next time: different fish, different sauce.
Baked Fish in Parchment
4 (6oz) fish filets cut ½ to ¾ inch thick
½ cup sundried tomatos
¼ cup lemon juice
2 tablespoons chopped fresh thyme
4 teaspoons minced garlic
Salt and pepper to taste.
Preheat oven to 400 degrees. Cut four, 12 inch circles from kitchen parchment; fold each circle in half.
Unfold circles and place fish pieces next to folds. Top fish with tomato bits, lemon juice, thyme, garlic, salt and pepper, diving equally. Refold paper over fish so that cut edges meet. Fold and roll cut edges up all the way around to seal packets securely. Place on baking sheet; bake 10-12 minutes until packets are browned and puffed.
Transfer packets to serving plats, cut open to serve. Makes 4 servings.
Note: aluminum foil maybe used in place of kitchen parchment. Cut four, 12 inch squares of foil, proceed as with as with parchment circles, but cook for 12 minutes.
There is a note that the recipe comes from Sonoma Dried Tomato Cookbook. (Timber Crest Farms)
First off – this is an AMAZING way to cook fish. OMG – I have never done it like that before, but it is incredible, easy simple to clean up, and a dream. LOVE the method.
As for this exact recipe.. 1) I used red snapper because it was on special, I should have used Basa because neither myself or the Chief commentator love snapper. Also, neither of us are huge fans of sun dried tomatoes, if they happen to be on a dish, we don’t pull them off but neither of us have ever ordered a dish BECAUSE they were there.
Thinking of reworking this method with maybe a pesto or a white wine shallot angle and giving it another try. This method could also take on a fabulous comfort food aspect with some cheese and breadcrumbs. If you love sun dried tomatoes, by all means give it a try, but I would HIGHLY recommend using the cooking method.
Technical stuff:
Makes 4 servings (original portions) as a main dish.
Difficulty: Easy
Time : Less than 60 minutes
Served with: Nothing, would have gone great with a light ale perhaps Skinny Dip or Tangerine Wheat.
Reheat Well?: Didn't try it.
Served with: Asparagus. Would have gone well with Rice, or perhaps mashed Sweet potatoes.
Comments: great method, but not fan of ingredients in the sauce.
Things I'd do differently next time: different fish, different sauce.
