Terrified of Fish - Part IV

We completed another round of TOF last night! This time, the menu item was "Fish in Papillote" submitted by Grossgrain Lane (Prep in Paradise). This is a very delicious, full of flavor dish, and it was so fun to prepare! L got his hands dirty this time too, so we had a great time making the super easy parchment packs. The fish looked beautiful with the gorgeous colors of the tomato, capers, and lemon. Definitely a great dish! Highly recommended!

Here's the recap!








And, the finished product!! Yum!

Here's the recipe!

"Here's an easy, fool proof recipe from Gourmet magazine. Good luck, and don't fear the fish!

Fish In Papillote

2 tablespoons extra-virgin olive oil plus additional for drizzling
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
2 tablespoons drained capers
1 (1 1/2-lb) piece white-fleshed fish fillet such as striped bass, haddock, or halibut (about 1 inch thick)
8 thin lemon slices (from 1 large lemon)
8 fresh thyme sprigs
Parchment Paper
Kitchen twine

Preheat oven to 400ºF with rack in middle. Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté until tomatoes are softened, about 1 minute. Stir in capers. Remove from heat. Cut fish into quarters (you are aiming for square-shaped pieces rather than long, thin cross-cut slices). Pat dry and sprinkle both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Arrange 4 (12- to 15-inch) squares of parchment paper on a work surface. Drizzle center of each parchment square with a little olive oil, then top with a fish fillet. Slide lemon slices under fish and top with thyme sprigs. Spoon tomato mixture over fish. Gather parchment up around fish to form a pouch, leaving no openings, and tie tightly with string (make a bow so that you can untie it easily). Put pouches in a large shallow baking pan and bake until fish is just cooked through, about 18 to 20 minutes. (Check by unwrapping one pouch.)"

And, viola! That's it :-)

Thank you so much for the recipe, Grosgrain Lane! Its another great fish dish to add to the collection :-) You're entered for the fabulous TOF prize too!!