While today is officially the first day of autumn, here in California mother nature seems to still be on summer vacation. It's been too hot to cook the last few nights, so last night I made one of my favorite easy (really, it's insanely easy) dinners. My 'Chicken a Bazillion Ways' post was popular, so I thought you'd probably like this one too.
Fish in Parchment (very unglamorous name for a delicious, moist fish in a lemon-y, herb-y broth)
Any fish you like cut in individual portions (I like to use either salmon or halibut and find that 1/4- 1/3 lb per person is perfect). Don't use fish cut in steaks. Instead get a filet and cut it into portions. Keep the skin on, as it will add flavor. The skin will stick to the parchment anyway, so when you put it on the plate, the fish will easily separate from the skin.
Salt & Pepper
Olive Oil (I only use oil if I am using a non-oily fish like halibut. No need for it with salmon)
Parchment (not really an ingredient, but necessary)
Put fish on a piece of parchment and sprinkle with salt and pepper and a slice of lemon. Put the dill sprig on top (I was out of dill yesterday).
Wrap the parchment into little packages and put on a foil wrapped baking sheet (you don't need to put foil on the pan, but if you do you probably won't have to wash the pan 🙂 Bake at 425 degrees for 15 -20 minutes.
There is no step three!!!
On the side I made Fatoush Salad from Ina Garten's "How Easy is That?" Barefoot Contessa cookbook (she calls it Middle Eastern Salad). Tomatoes, english cucumber, feta cheese and garbanzo beans tossed in a garlicky mint vinaigrette.
Other ways to serve this dish:
*In the fall and winter I like to make a mashed potato and celery root puree and put the fish on top and drizzle with the broth.
*Make extra salmon and flake it into a roasted potato and green bean salad for a new take on Salad Nicoise.
*Instead of parchment, use aluminum foil and put on the grill with skewers of veggies like zucchini, mushrooms, cherry tomatoes.