Citrus + Fennel Parchment-Cooked Fish
Sometimes winter cooking can be focused on heavy, hearty comfort foods like soups, stews, and casseroles. Which, don't get me wrong...I love some hearty comfort food. But having a bright fish dish often stands out amongst the typical winter meal. I've used Halibut, Chilean Sea Bass, Turbo, and wild caught Salmon. All taste equally delicious! suggested a close alternative. Pair this dish with some simple roasted asparagus and rosemary garlic potatoes. Yes, to all of this please!
The Ingredients:
2 lbs Wild Caught Fish
1 Bulb Fennel, halved then sliced crosswise + keep the fronds!
1 Medium Yellow Onion, halved then sliced crosswise
1 Cup Clementine Orange Segments + 1/3 Cup Fresh Squeezed Juice
1 Tablespoon Extra Virgin Olive Oil
Sea Salt + Fresh Ground Pepper to taste
Parchment Paper
1) Slice the fennel bulb and onions and saute over medium high heat with the oil. Season lightly with Salt and Pepper. Cook the veggies until a very light golden brown appears.
2) Cut a piece of Parchment paper that is double the length of the fish so you can fold over half of the paper on top of the fish. Begin by laying half of the onion and fennel mixture on the paper. Spread half of the clementine slices on top and then add some of the dark green fennel fronds on the mixture as well.
3) Rub both side of the fish with olive oil and season lightly with salt and pepper, then place on top of the sauted fennel, onion, fennel fronds, and oranges. On top of the fish, place any remaining onions, fennel, oranges and leaves. Drizzle the fresh squeezed orange juice over the fish now as well.
 |
| Turbo Fish |
 |
| Wild Caught Salmon |
6) Bake at 375 degrees for 18-23 minutes. Fish is done when it easily flakes when poked with a fork. Done-ness can also be determined if the fish has gone from being translucent to opaque. Keep a close on the fish as it can get done quickly.
Comments
Post a Comment