Tuesday, May 20, 2008

Poissoin Italienne en Papillote

Yeah, I made that name up as I went along. Seriously, though, this was good fish. I bought a case of tomatoes with Friday's grocery order, and this was an excellent use of one. Again, no-mess cleanup

1 pound white fish
1 tomato, pureed
1 clove garlic, minced
1 tsp marjoram
1/2 tsp salt
1/2 tsp pepper
2 T butter
2 scallions, chopped
shredded mozzarella
4 mushrooms per serving (optional)

Melt the butter with the garlic & spices. Arrange the mushrooms, if desired, in the center of each of 2 squares of parchment which have been positioned on a baking sheet. Place the fish atop the mushrooms, followed by half a scallion per piece, then half the tomato puree, the remaining half a scallion, and the mozzarella. Drizzle the butter/seasoning mix over the fish, fold the parchment closed, and bake in a preheated 500 degree oven for 12 to 15 minutes. This can also be done on a grill by substituting foil for parchment. I served it with mini penne mixed with scallions, pureed tomato and butter.

1 comment:

Paula said...

Ok, I admit it, I'm totally gullible! I would never have guessed that was a made up name ... Italian Fish in Parchment! It sounds good no matter which way you say it. This looks really tasty, and the colors are pretty, too.