Here we are with our suggested third course for a light and elegant holiday dinner. If, like me, you are looking for a very easy going dish - and even impressive- to entertain your friends and family, this might be it.
Since we published this recipe we had some good feedback, and, of course, you can easily adapt this to seasonal ingredients or different fish. Last time I prepared something inspired in this recipe, I used fig leaves and halibut, something really like a recipe from one of my favorite Alice Waters's book.
And don't miss it: tomorrow we will have a brand new recipe from our oven to make a surprising fourth course!
Pacific Rockfish en Papillote
Any white meat fish will do well for this recipe, as far as it is one chosen from the list available online from Seafood Watch. I always carry my pocket guide everywhere so not to be doubtful of what to do when shopping.
1 medium zucchini, thinly sliced
4 fingerling potatoes, thinly sliced
4 rockfish fillets
4 slices portabella mushroom
1/4 tomato, cut in halves
Spring onion, cut in long sticks
Kosher or sea salt to taste
Freshly ground black pepper to taste
Olive oil to drizzle over layers or Earth Balance vegetable spread, softened
Preheat oven to 400 F. Cut parchment paper in 4 equal parts, enough to wrap the fish towers. Layer 6 circles of zucchini on the bottom, topped with 4 slices of potatoes, and then fish. Finish with slice of portabella, tomato half-moon, and spring onion. Season each layer with a bit of salt and pepper and drizzle olive oil. Fold and close parcels loosely. Bake for 15- 20 minutes, depending on how you like your fish done.