Clams, mussels, fish, ‘lobstah’…it’s all good to me! Even as a kid I’d jump at the chance to have seafood for dinner (thanks to Mom for fostering a well-developed palate 😉 ). I’ve made fish & shell fish a handful of times at home, but with so many health benefits I’ve vowed to make it more often.
I first saw fish in parchment about a year ago on Food Network (one of three channels I ever really watch). It looked so impressive when the chef opened the steaming packet to reveal perfectly cooked fish, that I ran out immediately and bought some myself. That parchment has been sitting in my pantry untouched since then…
Until last night! I bit the bullet and turned out some pretty awesome Mediterranean-style haddock. The whole process was super easy and the finished dish was light and flavorful.
I decided on Mediterranean ingredients (I love me some kalamata olives, capers and garlic) but this recipe would be great with a multitude of flavor combos. Are you a veggie freak? Summer squash, green beans, zucchini and lemon juice would fit the bill. Looking for more of an Asian-style? Incorporate shiitake mushrooms, ginger and soy-sauce. You get the picture. You just need to make sure there’s some type of liquid in the packet, which helps steam the fish.
I made this for a party of one (me, myself and I, with some serious taste testing from the roommie 🙂 ) but feel free to double, triple, quadruple, whatever the recipe depending on the amount of people coming to dinner. I recommend placing the baked, folded packets on each plate so guest can open together – it’s pretty impressive when the steam and aroma escape.
Mediterranean Haddock in Parchment
- 1 small-medium haddock fillet
- 1/2 medium plum tomato, chopped
- 8 1/2 inch slices of a small-medium zucchini
- 1 1/2 tablespoons chopped white onion
- 1 1/2 teaspoon capers
- 6-8 pitted kalamata olives, chopped
- 1/4 teaspoon garlic, minced
- 1/4 teaspoon dried oregano
- Dash of crushed red pepper flake
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- S&P (go light on the salt, capers are pretty salty)
- Preheat oven to 350 degrees and place piece of parchment paper on baking sheet.
- Layer zucchini in two rows, slightly overlapping each other and place haddock fillet on top.
- Layer on tomatoes, onion, capers and kalamata olives.
- In a small bowl, mix lemon juice, olive oil, garlic, oregano, crushed red pepper and S&P. Pour mixture over haddock.
5. Fold parchment paper around the fish like a tightly wrapped package. Bake for 17-21 minutes, based on the size of the fish.
6. Open packet to eat :).
When was the last time you made fish?