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Lightly sautéed onions and garlic, plus ground coriander, stirred into a salsa-like chopped tomato-and-chile salad make a fantastic spicy accompaniment for this simple fish. Slideshow:  Healthy Fish Recipes 

Reem Acra
March 2014

Gallery

Credit: © John Kernick

Recipe Summary test

active:
45 mins
total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. In a medium skillet, heat 1/4 cup of the olive oil. Add the onion and garlic and cook over moderate heat, stirring, for 7 minutes. Off the heat, stir in the tomatoes, cilantro, parsley, jalapeños, minced red chile and coriander. Season with salt; let cool.

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  • Arrange 4 large sheets of parchment paper on a work surface. Season the fillets with salt and set one in the center of each sheet. Top each fillet with 2 lemon slices and 1 bay leaf; drizzle with 1 tablespoon each of the remaining olive oil. Bring up 2 opposite sides of the parchment over the fish and fold to seal. Fold up the edges to create a packet.

  • Transfer the papillotes to a large rimmed baking sheet. Bake for 15 minutes, until slightly puffed.

  • Mound the tomato salad on plates. Carefully open the packets and set the fish on the salad. Garnish with the parsley sprigs and sliced chile; serve.

Suggested Pairing

Citrusy, medium-bodied Sauvignon Blanc.

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