While there are many ways to prepare and cook fish, none delights me more than Fish in Paper. There are so many reasons why I prefer this approach to my fish dinner:
– It can be prepped way ahead of time and cooked just when you are ready
– It steams the fish and all the flavors you hide inside the package, giving it a tender texture with essence of anything you want
– A complete dinner in a bag – so to speak – can be prepared and served in a single serving or many
While I am not going to give you a recipe, to speak of, I am going to simply tell you the basics as to how this is prepared, and let you use your imagination to put almost anything inside the package you want. Bare in mind one important thing; since the fish cooks in less than 25 minutes, the ingredients you choose to use must be able to cook in that amount of time. For instance, you would not want to put chunks of potatoes inside unless they have been sliced paper thin on a mandolin. Also take care not to put lots of sauce, since it may weaken the integrity of the paper and fall apart.
In the video, you will see how the paper is folded, and also the ingredients I chose to use on this day, but I have also used sliced cherry tomatoes, basil, and precooked orzo in others, as you can see the red peeking through the parchment paper.
Ingredients & Instructions for the salmon I prepared here:
Yields 1 per person
– Lay a bed of greens first on one half of the parchment paper, taking care to leave plenty of room to fold over the edges. I used baby Bok choy here, but spinach, or any other leafy green works well
– Place a filet of salmon, or any fish of your choice, on top of the greens
– Season as you like
– Thin slices of Lemon, or lime on top of the fish
– A little drizzle of olive oil
Fold over the empty end of parchment paper to meet the ends on the other side. Begin at one corner and make a small triangular fold, over. Do the same all the way around the edges as if to create a crimped looking finish. The final fold at the end is turned under.
Place the package carefully on a baking sheet and place in a 375 degree oven to bake for 25 minutes.
Cooking time can vary depending on the thickness of the fish you use.
Serve in paper!
*Note that it is important to use Parchment paper and not wax paper.