Monday, August 1, 2011

Lundi: Recipes

Time once again for a Monday recipe, something I missed last week due to a day long fishing trip.  We brought home two salmon so I thought I’d throw my recipe for fish “in a paper bag” out today.  It’s an easy, quick way to cook just about any fish – whole or in fillets – and retain the moisture and vitamins that make it so good as well.  You can really add any veggies that you like to the bag; I’m just giving the ones I like with salmon.  The portions below are for an individual fillet.

3 or 4 sliced white onion rings
1 or 2 slices of lemon
A few sprigs of fresh dill
Salt and pepper to taste
Olive oil

Preheat oven to 400.

Rub the fillets with a little olive oil and then place them on a square of aluminum foil or, if you want to be traditional, parchment paper.  The aluminum foil is really the easiest medium but, if you don’t like your fish touching the foil, use both with a square of parchment inside of the foil.

Salt and pepper your fish to taste then lay the onion, lemon and dill on top.  Fold up your packet so that there is a little air between the parchment/foil and the vegetables.  Place the packets on a cookie sheet and bake for 15 to 20 minutes or until fish is just done.

The fish basically steams in the packet, which is called a papillote in France.  This is a great way to cook boneless, skinless chicken fillets as well and a super cooking medium when cooking just for you or for you and another person.  Bon appetite ~

Header: Café de Nuit by Vincent van Gogh c 1888


Timmy! said...

It's a great method for the winter time when it's not so much fun to use the grill, Pauline... Although it works great on the grill too, if it's too hot in the house and you don't want to use the oven.

Pauline said...

Agreed on all counts. It really is great for fish in particular because you almost can't overcook it.