FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE
Tender, flavor-packed fish en papillote with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. I used cod fillet in this recipe, but any fish fillet that (no thicker than 1 inch) such as halibut, trout, snapper, or even salmon should work.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F.
- Season the fish with kosher salt and pepper on both sides.
- Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
- Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
- Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
- Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
- Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
- To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.
Nutrition Facts : Calories 221.3 kcal, Carbohydrate 4.9 g, Protein 26.1 g, Fat 11.7 g, SaturatedFat 1.7 g, Sodium 370.9 mg, Fiber 1.4 g, Sugar 1.7 g, ServingSize 1 serving
GRILLED SNAPPER VERA CRUZ
Steps:
- Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
- Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.
RED SNAPPER PROVENCAL
You can use other white fish fillets for this dish, but I prefer Red Snapper. My own personal choice. I use 6 fillets that weigh about 8-10 ounces each for this recipe.
Provided by litldarlin
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In large saucepan, heat olive oil and add garlic, onions, celery, and mushrooms.
- Sauté vegetables until limp.
- Add tomatoes, tomato paste, wine, and clam juice.
- Bring to boil, and then reduce to simmer.
- Add remaining ingredients, except fish.
- Simmer 30 minutes.
- Keep hot.
- Place fish portions in 6 individual casserole dishes.
- Top with sauce and bake in preheated 425 degree oven approximately 10 to 15 minutes or until fish flakes easily.
- Note: May be baked in large baking dish, laying fish out side by side and topping with sauce.
- Bake the same.
- Garnish with lemon wedges.
Nutrition Facts : Calories 634.9, Fat 26.3, SaturatedFat 4, Cholesterol 119.8, Sodium 437.3, Carbohydrate 19.3, Fiber 3.8, Sugar 9.3, Protein 70.8
SNAPPER FILLETS PROVENCAL STYLE
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of the olive oil in a saucepan and add the garlic, leeks, tomatoes, fennel and turmeric. Season with salt and pepper. Cook, stirring, over medium heat about 3 minutes. Add the wine, broth, bay leaf, thyme and Tabasco. Bring to a boil and simmer for 5 minutes.
- In a large skillet add the remaining tablespoon of oil, arrange the fillets of fish in one layer. Season with salt and pepper. Pour the leek-tomato mixture evenly over the fish fillets. Sprinkle the Ricard, cover and simmer for about 5 minutes or until cooked. Sprinkle with basil and discard bay leaf before serving.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 2 grams, Sodium 943 milligrams, Sugar 6 grams, TransFat 0 grams
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