Baked fish with garlic confit

Yield: 4 servings

Measure Ingredient
2 \N Heads garlic
½ cup Vegetable oil
½ cup Olive oil
2 tablespoons Garlic oil -- divided
1 medium Red bell pepper -- seeded and thinly sliced
1 large Lemon peel, grated
1⅓ pounds Rockfish -- cut into 4 pieces
⅛ teaspoon Dried thyme
1 \N Bay leaf
¼ teaspoon Salt
\N \N Fresh ground pepper, to taste
2 tablespoons Fresh parsley -- minced
4 \N Lemon wedges



TO PREPARE THE GARLIC CONFIT: Break open the heads of garlic into seperate cloves and leave unpeeled.

Put the garlic into a medium-sized saucepan, add the oils, thyme and bay leaf. Cook slowly over medium-low heat 30 minutes. Remove the garlic with a slotted spoon to a bowl and cool slightly.

When the garlic has coole, remove the papers and slice thinly.

Set aside 2 tbsps. of the garlic oil. (The remaining oil can be refrigerated for future use)


In a large skillet heat 1 tbsp of the garlic oil over medium heat. Add the red pepper and saute until softened and lightly browned, about 10 minutes. Remove the peppers from the heat and add the lemon peel.

Cut 4 pieces of parchment paper into 9-by-12-inch rectangles.

Lay a fish fillet in the center of each. Sprinkle with salt and pepper. Divide the peppers and garlic confit between the fillets; sprinkle with remaining tbsp. of garlic oil. Fold in the sides of the parchment and fold down the top and crimp to seal.

Bake in a preheated 450-degree oven 12 minutes per inch of thickness. Open the tops and sprinkle with parsley.

Serve with lemon wedges.

Recipe By : Alice Waters-Chez Panisse Menu Cookbook From: Mike Key Date: 11-19-95 (16:24) (160) Fido: Recipes

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