After Thatcher was born we were spoiled with homemade food deliveries by friends. Then we ate everything we had in our freezer. Then family arrived and we ate out nightly. And if I even look at another Trader Joe's sodium-laced, frozen, pre-made meal, I may get sick. With that being said, I am back to cooking and finally made something worth sharing.
Cooking fish encased in parchment paper holds in the moisture giving you a better chance of not overcooking it. I don't know about you, but when I overcook fish, I get so mad! Dinner is basically ruined.
I was awful at cutting the paper in a heart like the recipe below suggests (I am sure my toddler can cut shapes better than me) and after several attempts and an almost empty box of parchment paper, I gave up and just wrapped each piece of fish in a square sheet of the paper which I presume works just as well.
From Cooking Light Magazine
Serves 4
8 thin (1/4-inch) slices lemon
4 fresh bay leaves (optional)
4 (6-ounce) halibut fillets
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons extravirgin olive oil, divided
12 ounces small new potatoes, quartered
6 ounces green beans, trimmed
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 cup thinly sliced Vidalia or other sweet onion
Preparation
1. Preheat oven to 450°.
2. Cut 4 (15 x 24–inch) pieces of parchment paper and fold in half, like a book. Draw a large heart half on each piece with the fold being the center of the heart. Cut out heart, and lay it open.
3. Lay 2 slices of lemon in the center of 1 side of each piece of parchment; top with 1 bay leaf, if desired, and 1 halibut fillet. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle each fillet with 3/4 teaspoon olive oil. Fold other side of heart on top. Starting at the top of the heart, fold up both edges of parchment, overlapping the folds as you move along. Twist the end tip to secure tightly.
4. Place parchment packets on an ungreased baking sheet. Bake at 450° for 12 minutes. Remove from oven; let rest for five minutes.
5. Cook potatoes in boiling water 8 minutes or until potatoes are almost tender. Add green beans to pan; cook 4 minutes or until crisp-tender. Drain well; keep potatoes and green beans warm.
6. Working with one packet at a time, carefully open fish packets and pour liquid from packets into a large bowl. Add remaining 1 tablespoon olive oil, vinegar, juice, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir well with a whisk. Add potatoes, beans, and onion to oil mixture; toss well to coat. Divide vegetable mixture evenly on each of 4 plates. Top each serving with 1 fillet.
