Asian Fish in Parchment (or Foil) with Veggies

Hi all,

I've made this recipe a couple of times now with a variety of fish and veggies. I've strayed so far from the original recipe, but so far the dish has always turned out great! You'll need some parchment paper or aluminum foil, I've used both with identical results, although I think the parchment paper is a bit more aesthetic. The packets can be made ahead and refrigerated and popped into the oven before dinner.

Heat the oven to 425F.

Prepare four 12 inch square pieces of parchment paper or aluminum foil. Place two on a rimmed baking sheet. If you want to prepare slightly small packets, you can also make six pieces.

Select one of the combinations below or substitute with the veggies you have:
1) 8 ounces mushrooms, washed and sliced + 1 bunch of broccoli, cut into long thin spears
2) Quart of Brussels sprouts, halfed if large + sliced peppers (green, red, and spicy)
or  3) Peppers (green, red, and spicy) + sliced onions

Scatter the veggies in the bottom of the parchment paper, divided evenly.

3 cloves garlic, thinly sliced into rod shapes
1 1/2 inches of ginger, peeled and thinly sliced into rod shapes

Sprinkle the garlic and ginger onto the veggies.

Select the fish:
1)12 ounces of white fish, such as cod or hake (I used frozen from Trader Joe's)
2) 1 whole mackerel, gutted, cut in half
3) Salmon fillet or steaks

Place the fish on top of the veggies

3 limes, squeezed and peel finely grated
1/3 cup soy sauce

Mix in the lime juice and soy sauce a small bowl and drizzle over the fish.

Salt and Pepper

Lightly salt the fish and generously pepper. Top with the second piece of parchment, fold each edge three times and tuck under the folded bit to create a firm seal. Cook for 20-25 minutes, depending on the type of fish and veggies that you use. Carefully transfer the packets to large plates, and cut an "X" in the top to carefully vent the steam.

3 green onions, thinly sliced.

Sprinkle with the green onions, serve. The parchment keeps the heat in and this makes a yummy warm dish for the autumn weather. Rice and a small dish of sliced cucumber or grapes go along nicely.  If you've refrigerated this before baking, you may have to extend the baking time by 5 or 10 minutes.

Hope you like these packets of flavorful goodness as much as we have!

Hugs and Happy Cooking!
Mameekosan

Roast Fresh Fennel - Another Delicious Veggie Recipe

Hi,

Well, I couldn't resist. There at Trader's Joe were two fresh fennel bulbs nestled in plastic for less than $3. The last time I decided to try fennel; we had to make an emergency trip to the er with K after she sliced her finger on the mandolin. Well, this recipe requires no mandolin and hopefully for you no trip to the er. It requires just some cutting and then some time in the oven for roasting. So, if you need something quick and immediate, this might not work for you, but if you have 45 minutes, you can  get the fennel into the oven roasting while you prepare the rest of your dinner.

Preheat oven to 375 degrees. If you have parchment paper or aluminum foil, cover the bottom of a rimmed baking sheet. This will make clean-up a breeze.

2 or 3 tablespoons olive oil
2 fennel bulbs
salt and pepper

Slice the fennel in half through the bottom vertically. Take a wedge out of the bottom to remove the core. Slice the fennel across to make half rings about 1/2 inch wide. Sprinkle about 1 tablespoons of olive oil on bottom. Arrange fennel on top. Sprinkle with salt and pepper. Sprinkle additional olive oil on top and toss to coat the fennel.

1/3 cup Parmesan cheese shredded

Sprinkle with Parmesan. Bake for about 45 minutes until the fennel is fork tender and the top is golden brown. I think this makes a great side to a protein such as baked chicken or even a can or sardines.  Remember: no trip to the er!

You can also make acorn squash or kabocha squash this way as well. 

Hugs,
Mameekosan