Nov 03 2010

One for the Weeknights

Published by at 7:50 pm under Dinner

I discussed last week’s fish workshop in plenty of detail, but I couldn’t wait to try baking the filets in parchment paper at home. Thus, it’s recipe time!

It’s been a while since I posted a recipe on the blog, mostly because I’m focusing on taking everything in rather than producing something new. But I can already feel how well an understanding of classic dishes will help me develop recipes of my own down the road.

I consider this Fish in Parchment Paper the perfect weeknight meal, because it’s relatively cheap, fast and nutritious — and it’s a great way to use up odds and ends of veggies you have in the fridge. The version I made is detailed below, but there are a myriad of possibilities; in fact, my instructor mentioned a particularly delicious-sounding take with Asian flavors, using shiitake mushrooms, green onions and a little sake. Mm.

The dish pictured before it goes into the oven.

Fish in Parchment Paper

Ingredients (Serves 4):


4 filets of delicate, white fish, such as tilapia, sole or halibut (I used tilapia to be economical)

1 cup cherry tomatoes, halved

I and 1/2 cups purple, yellow and orange carrots, trimmed and thinly sliced

1 cup peeled pearl onions

1 cup brown mushrooms, sliced

2 shallots, minced

4 sprigs of fresh thyme

1/3 cup dry white wine

Salt and pepper

Preheat oven to 375 degrees.

Fold four sheets of parchment paper in half, and butter one side of each. Place one filet on each buttered paper, and top each with 1/4th of the tomatoes, carrots, onions, mushrooms and shallots, distributing evenly over the fish. Lay the thyme over the fish and vegetables, and season well with salt and pepper.

Fold the other side of the parchment paper on top of the fish, and make a small 90-degree fold in one corner. Continue to fold the paper around the edges, forming a “seal” around the fish. When most of the paper is folded, pour a splash of the white wine into the paper pocket. Seal the edge and place on a baking sheet. Complete the same process for the rest of the fish.

Bake the fish and vegetable pockets in the oven for about 25 minutes, until the fish is flaky and cooked through.

To serve, present the pockets on a plate and let each person tear the parchment paper themselves, releasing the fragrant steam of the dish.

3 responses so far

3 Responses to “One for the Weeknights”

  1. SHon 04 Nov 2010 at 7:10 am

    This reminds me of our French cooking class in Chicago! Aww…

  2. Triciaon 08 Nov 2010 at 11:29 am

    Hi Liv,
    Great meeting you at the FOODBUZZER event! It was a blast….
    Keep in touch. You have a beautiful blog! Good luck with all of your delicious cooking projects.

  3. Livon 09 Nov 2010 at 6:48 pm

    Thanks, Tricia! I enjoyed looking at your blog, too. I’ll let you know if I make any trips up to Sonoma Valley in the near future!