Yield: 4 servings
|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|
|Fresh ground pepper, to taste|
|2 tablespoons||Fresh parsley -- minced|
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)
TO PREPARE THE FISH:
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