Wednesday, April 20, 2011
Fish en Papillote
Forgive me, for I am about to try and teach you something. Even if this is only my tenth blog post, somehow I feel naively entitled enough to pretend to teach you how to make Fish en Papillote. Which sounds so much more extravagant then what it really is... fish in parchment paper. What I love about this dish is that you can make it with whatever vegetables are left over in the fridge and it makes the perfect, puffed little pocket meal for one. Clean up is easy and there are no leftovers. The hardest part is making the little parchment paper pouch, but have no fear. Because, remember, this is where I was going to attempt to teach you! I also took lots of pictures, so hopefully that should help as well.
Twist the tail of the pouch excessively, to make sure it is well sealed. You don't want your steam or juices to escape. I like to make the little tail stick up, it makes the pouch more maneuverable.
Last, but not least, cut open and enjoy! Be careful cutting the pouch open, there will be some steam inside. I tried my best to capture the steam curling out of the cut pouch with my digital camera, but there is only so much magic you can work with a 5 year old Sony Cybershot!
The broccoli and onion inside were deliciously cook and the fish came out flaky. My flavor combination was interesting to say the least, tasty and smoky from the chipotle pepper flakes, which contrasted interestingly with the balsamic. I love my chipotle pepper flakes (an impulse buy from Homegoods), but it may need a different acid to go with. Some other ideas I thought up while it was in the oven: Sesame oil with orange and ginger; turmeric, cayenne and some Greek yogurt with bell peppers; lemon, olive oil, tomato and thyme. Yum... the perfect little solo dish. Let me know if you're more creative than I am!