Fish in parchment
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Clove garlic; finely chopped | |
| 1 | large | Leek; white part only, |
| ; julienned | ||
| 1 | large | Onion; finely chopped |
| 1 | large | Carrot; julienned |
| Salt and freshly ground pepper; to taste | ||
| 4 | Fresh red snapper or bass fillets | |
| ¼ | cup | Dry white wine |
| 4 | Fresh thyme sprigs | |
| 4 | Sheets parchment paper | |
Directions
1. Preheat oven to 425 F.
2. Cut each sheet of parchment into a heart shape.
3. In a medium saut‚ pan, heat the oil over medium heat , add the garlic, leek, onion and carrot, and season with salt and pepper to taste.
4. Cover and let cook for about 5 minutes, until the garlic, leek, onion, and carrot are almost soft. Set aside to cool for 5 minutes.
5. Season each side of the fillets with salt and pepper.
6. Place 1 fillet on each parchment heart and spoon ¼ of the saut‚ed mixture over each fish, drizzle 1 tablespoon of wine over each fillet, and top with a sprig of thyme.
7. Fold the parchment over and seal the edges by crimping them.
8. Bake until the parchment has puffed, 10-12 minutes.
9. Serve immediately.
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