HOW TO COOK: FISH IN PARCHMENT
This classic and extra simple method for steaming fish en papillote (or inside parchment paper packets) yields juicy, tender results for everything from halibut to tilapia. If desired, use two or three of the suggested additions below (olives, tomatoes, etc.) to flavor the fish as it cooks.
Time 25m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Place each fish fillet in the center of a 13-inch square of parchment paper. Season fish with salt and pepper and drizzle with oil.
- Arrange citrus slices down the length of each fillet, sprinkle with herbs and scatter additional ingredients, if using, over the top.
- Lift the parchment paper on 2 opposite sides to meet in the middle above fish. Tightly fold down paper until it reaches fish, crimping to seal.
- Roll up and crimp the ends to seal. (Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like.)
- Place the packets on a rimmed baking sheet and roast until fish is just cooked through, 10 to 12 minutes for thin fillets like tilapia, and 14 to 16 minutes for thicker fillets like halibut and cod.
- Transfer packets to plates, carefully unwrap and serve.
Nutrition Facts : Calories 270 calories, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 95 milligrams, Sodium 370 milligrams, Carbohydrate 2 grams, Protein 34 grams
FISH WITH TOMATOES, OLIVES AND CAPERS
Steps:
- In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
- Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
ONE-POT FISH WITH BLACK OLIVES & TOMATOES
Five minutes on the hob, 15 minutes in the oven, this tasty fish dish is one-pot cooking at its best
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
- Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.
Nutrition Facts : Calories 223 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.05 milligram of sodium
SOLE EN PAPILLOTE WITH TOMATOES AND OLIVES
Provided by Larraine Perri
Categories Fish Olive Tomato Low Cal Dinner Summer Healthy Self Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic and pepper flakes until garlic turns golden, 1 minute. Remove skillet from heat; stir in tomatoes, capers and olives. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoon wine, 1 teaspoon butter and 2 thyme sprigs. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 minutes. Broil or toast ciabatta until golden; rub with garlic clove halves and brush with remaining 4 teaspoon oil. Transfer packets to plates. Slit tops with a knife; gently open. Serve 1 slice ciabatta with each packet.
FISH FILLETS WITH TOMATOES AND OLIVES IN PARCHMENT
Steps:
- On a work surface brush 1 of the pieces of parchment with the oil, turn it over, and brush the other side with the oil. Arrange a second piece of parchment on top of the first, brush it with the oil, and layer the remaining 2 pieces on top in the same manner. Season the fish with salt and pepper, arrange 1 of the fillets on one half of the top piece of parchment, and top it with 3 tomato slices, one fourth of the olives, 1/8 teaspoon of the red pepper flakes, one fourth of the butter, one fourth of the zest, and 1 herb sprig. Fold the other half of the parchment over the fillet, beginning with a folded corner twist and fold the edges together forming a half-heart-shaped packet, and seal the end tightly by twisting it. Make 3 more packets with the remaining parchment and ingredients in the same manner. (Alternatively, the fish mixture can be wrapped in sheets of foil, oiling only the inside.) Bake the packets on a baking sheet in the middle of a preheated 450°F. oven for 10 minutes and cut them open before serving.
FISH WITH TOMATOES AND GREEN OLIVE TAPENADE
Steps:
- For the tapenade: Pulse the olives, capers, anchovies and garlic in a small food processor until pureed. Gradually add the olive oil. Season with lemon juice and pepper.
- For the fish: Preheat the oven to 400 degrees F\200 degrees C. Pat the fish dry with paper towels. Place on a baking sheet and smear each with a spoonful of the tapenade. Put a few slices of tomato on top, drizzle with some olive oil and sprinkle with salt, pepper and herbes de provence. Bake until the fish is cooked, 6 to 8 minutes.
BAKED FISH WITH TOMATOES AND OLIVES
Tomatoes, olives and lemon give this dish its Mediterranean flavors. A mixture of mayonnaise and Parmesan cheese spread over the top of the fillet creates a tasty coating that also helps keep the fish moist during baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a small ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.
- In a small bowl, stir together mayonnaise, Parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.
- Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.
Nutrition Facts : Calories 423 g, Fat 29 g, Fiber 2 g, Protein 35 g
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