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olive oil smallish new potatoes salt fillet of flounder zucchini carrot scallion ginger white wine herbs
Viewed: 112 - Published at: 2 years agoIngredients
- Olive oil
- 2 or 3 smallish new potatoes, cut into 1/2-inch slices
- Salt and freshly ground pepper
- 6-ounce fillet of flounder, halibut, tilapia, salmon, or red snapper, or more if you want leftovers
- About 1/3 medium zucchini, cut into julienne strips
- 1/2 medium carrot, peeled and cut into very thin julienne strips
- 1 scallion, white and tender green, cut into lengthwise strips
- 3 slices fresh ginger approximately the size of 25-cent pieces, peeled and cut into julienne strips
- A splash of white wine
- A sprinkling of fresh herbs, if available (such as parsley, chives, tarragon, or summer savory)
Method
- Preheat the oven to 425.
- Oil lightly the center of your Silpat mat set on a baking sheet, or, if you dont have the mat, oil a piece of foil.
- Scatter the potato slices over the oiled area, then turn them.
- Salt and pepper lightly.
- Roast in the preheated oven for 10 minutes, turning once.
- Meanwhile, cut off an 18-inch piece of parchment paper, and fold it in half.
- Open it up, and on one half place the fish alongside the folded edge, after salting and peppering it on both sides (see illustrations on preceding page and opposite).
- Pile the zucchini, carrot, scallion, and ginger on top of the fish, salt again lightly, and splash on enough wine to bathe the fillet(s) lightly.
- After the potato slices have had their 10-minute pre-roasting, arrange them on top or around the edge of the fish and sprinkle the herbs over all.
- Fold the other half of the parchment over, then fold in the open edge twice, and pleat it all around to make a semicircular airtight package.
- If it tends to open up where the folded edges meet, secure that place with a binder clip or a large paper clip.
- Place on the sheet pan, and bake for 12 minutes.
- If you have a fairly thick fillet, you may need to bake it 1 or 2 minutes more.
- Test with a skewer; if it goes in easily, the fish is done.
- Plunk the whole parchment package on a big dinner plate, and enjoy.
- You can make a delicious salad with the remaining fish.
- Arrange a bed of watercress or young arugula leaves on a salad plate, and set the fish on top.
- Spoon 2 or 3 tablespoons of Sauce Gribiche over it (see page 160), or, if you dont have that handy, use about 2 tablespoons mayonnaise thinned and tarted up with a little plain yogurt or lemon juice and seasoned with a small, finely chopped cornichon (or part of a dill pickle) and 1/2 teaspoon capers.
- Garnish with some strips of roasted red pepperyour own (see page 242) or from a jara few black olives, and some cherry tomatoes.
- Or try the Fish Salad recipe on page 157.
- These are just suggestions.
- Use your imagination, based on what you may have on hand.
