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Apr. 25th, 2011 11:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, courtesy of ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
goldenstag (happy birthday!): Spanish Fish in a Sack.
Parchment paper
1 pound ready-trimmed green beans, available in produce department, halved on an angle across
8 anchovy fillets, optional
4 large garlic cloves, minced (I used... more.)
16 strips thinly sliced pimientos or roasted red pepper
1/2 cup pitted chopped good quality black olives, such as kalamata
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces) or, 4 red snapper fillets, 8 ounces each (We used mahi-mahi)
Salt and pepper
4 scallions, chopped
1/4 cup flat leaf parsley, a generous handful, chopped
Extra-virgin olive oil, for generous drizzling
1 lemon, zested and juiced
Preheat oven to 400 degrees F. Rip off 4 sheets of parchment paper, each a little over a foot long.
Place 1/4 of the green beans in the center of each sheet then top with 2 anchovy fillets -- optional, 1/4 of the garlic, 1/4 of the pimiento or roasted pepper strips, chopped olives and cod or snapper portions. Season the fish with salt and pepper and top with equal amounts of the scallions and parsley. Drizzle extra-virgin olive oil liberally and equally along with lemon zest and juice evenly over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets, making a sack for each fish to cook in. Arrange the sacks on the baking sheet and place in the center of the hot oven.
Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Serve over potatoes or with crusty bread.
What worked: Nice flavor. The other sorts of "cook in a bag" recipes I've tried haven't cooked all the way through in the time allotted, but this worked with no problems. I used thick asparagus instead of green beans, and it was quite good that way. I served these over crunchy potatoes - thinly sliced potatoes that were pan-fried in duck fat.
What didn't: Portions were too large. Also these needed more zing; I'd dust the fish with some smoked paprika and maybe use lime juice instead of lemon.
Will I make it again? Sure, why not? Pretty easy and a different way to cook fish.
goldenstag (happy birthday!): Spanish Fish in a Sack.Parchment paper
1 pound ready-trimmed green beans, available in produce department, halved on an angle across
8 anchovy fillets, optional
4 large garlic cloves, minced (I used... more.)
16 strips thinly sliced pimientos or roasted red pepper
1/2 cup pitted chopped good quality black olives, such as kalamata
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces) or, 4 red snapper fillets, 8 ounces each (We used mahi-mahi)
Salt and pepper
4 scallions, chopped
1/4 cup flat leaf parsley, a generous handful, chopped
Extra-virgin olive oil, for generous drizzling
1 lemon, zested and juiced
Preheat oven to 400 degrees F. Rip off 4 sheets of parchment paper, each a little over a foot long.
Place 1/4 of the green beans in the center of each sheet then top with 2 anchovy fillets -- optional, 1/4 of the garlic, 1/4 of the pimiento or roasted pepper strips, chopped olives and cod or snapper portions. Season the fish with salt and pepper and top with equal amounts of the scallions and parsley. Drizzle extra-virgin olive oil liberally and equally along with lemon zest and juice evenly over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets, making a sack for each fish to cook in. Arrange the sacks on the baking sheet and place in the center of the hot oven.
Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Serve over potatoes or with crusty bread.
What worked: Nice flavor. The other sorts of "cook in a bag" recipes I've tried haven't cooked all the way through in the time allotted, but this worked with no problems. I used thick asparagus instead of green beans, and it was quite good that way. I served these over crunchy potatoes - thinly sliced potatoes that were pan-fried in duck fat.
What didn't: Portions were too large. Also these needed more zing; I'd dust the fish with some smoked paprika and maybe use lime juice instead of lemon.
Will I make it again? Sure, why not? Pretty easy and a different way to cook fish.
