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Grecian-Syled Fish baked in Parchment (en papillote)
Posted by Peggy on March 8, 2012
Recipe: Greek Fish baked in Paper (en papillote)
1 small fennel bulb, thinly sliced ( 1 1/2 cup)
1 small green bell pepper, cut into 1/2-inch dice (1 cup)
1 small yellow bell pepper, cut into 1/2-inch dice (1 cup)
1 cup halved cherry tomatoes
1/2 cup halved kalamata olives
Parchment paper cut large enough to wrap around fish, twisting ends
2 1/2-3 pounds (2-3 whole) mediterranean fish, cleaned and gutted
1 1/2 tablespoons minced garlic
Several sprigs of oregano, or 1 tablespoon dry
Several slices lemon, cut in half plus 3 T lemon juice
4-6 tablespoons extra virgin olive oil
1/3 cup diced or crumbled feta
1 tablespoons chopped parsley
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Preheat oven to 400 degrees.
Combine fennel, peppers, tomatoes and olives. Set aside.
Cut 2-3 sheets of parchment paper, one per fish, large enough to completely wrap around the fish with extra paper at ends to twist. Divide and center the vegetable-olive mixture on top of each piece of paper.
Wash and dry the fish. With a sharp knife, score the fish on 1 side by cutting three slits into the flesh. Season fish, inside and out with kosher salt and freshly ground pepper. Center fish on top of vegetables, scored side up, and stuff the inside of the fish with garlic, oregano and lemon slices.
Drizzle lemon juice and 2 tablespoons olive oil over each fish; enclose fish with paper by twisting ends together. (Fish may be prepared to this point several hours and refrigerated prior to cooking.) Place on baking sheet and cook on center rack of oven 15-25 minutes, or until fish is white to the bone.
Combine feta and parsley. Each “bundle of joy” may be placed on individual platters for serving. Diners may open package at the table, then sprinkle parsley-feta mixture over fish, as desired.
Number of servings (yield):
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