FISH****Fish en Papillote with Pernod

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15/01/16 - This is always good for both, however, unless you're inordinately famished, cut everything in half because we can't finish it as is.

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  • 2

Ingredients

  • VINAIGRETTE:
  • 2 fillets (150 grams) sea bass, tilapia, halibut, cod, whitefish or sole
  • 1 small carrot, cut in matchsticks
  • 1 stalk celery, cut in matchsticks
  • 1/2 sweet red, yellow or orange Bell Pepper, slivered
  • 1 small jalapeno, slivered
  • 1/4 cup slivered fennel bulb
  • 1/2 hot chili thinly sliced (for mine only)
  • 2 shallots, cut in rings (reserve one slice and finely mince for vinaigrette)
  • 1 half leek, cut into batons
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon olive oil or lemon oil
  • 1 tablespoon white wine
  • 1 tablespoon Pernod or Sambucca
  • 1 pinch fennel pollen or fennel seed (or Old Bay, in a pinch)
  • 2 thyme sprigs
  • 1/2 lemon, thinly sliced
  • sea salt and freshly ground pepper
  • 1 tablespoon Red wine or Sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 slice shallot, finely minced
  • 1/4 teaspoon maple syrup or honey
  • 2 tablespoons EVOO

Preparation

Step 1

* *Saute* vegetables of choice in a teaspoon of olive oil until softened. Add some dried thyme or fresh if you have it. *Pour* over the white wine and cook to reduce. *Add* Sambucca and remove from heat to cool slightly.

* *For Vinaigrette* whisk together vinegar, dijon and minced shallot and salt and freshly ground pepper to taste. *Whisk* in oil and set aside.

* *Cut* two large sheets of parchment paper into a heart shape. *Divide* vegetables between packets (more for you than for Dan) and top each with a piece of fish. *Drizzle* half the vinaigrette over each. *Sprinkle* lightly with salt and pepper and Old Bay or Fennel Pollen. *Top* each piece of fish with three or four slices of very thinly sliced lemon and a sprig or two of fresh thyme or lemon thyme if you have it.

* *Seal* packets tightly and place on baking sheet. If making ahead, *set* in fridge until ready to cook. *Spray* tops lightly with lemon-flavoured oil mister.

* *Bake* at 425° - 450° for approximately 15 minutes until parchment begins to brown.

* *Serve* in the papillotes in shallow bowls with garlic toast or bread to sop up the juices.

Nutrition Facts - 2 Servings

Amount Per Serving
Calories 353.3
Total Fat 18.7 g
Saturated Fat 3.4 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 11.7 g
Cholesterol 25.0 mg
Sodium 151.5 mg
Potassium 408.3 mg
Total Carbohydrate 21.0 g
Dietary Fiber 4.3 g
Sugars 5.5 g
Protein 25.2 g

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