Cooking in parchment is a quick and easy way to make a week night meal, yet elegant enough for weekend entertaining. The steam created by cooking in parchment keeps all the juices in tact, adding layers of flavor to whatever vegetable or white fish you decide to use, while keeping it reliably moist and hard to overcook.
SHOPPING LIST:
1 small yellow squash
2 - 6 ounce fillets of sea bass
2 teaspoons Bella Cucina Citrus & Fennel Salt
Zest and juice of 1 lemon
2 Tablespoons Bella Cucina Extra Virgin Olive Oil
Sprig of fresh herbs such as thyme, fennel fronds and/or chives,
PREPARATION: Preheat oven to 400 degrees F.
Slice the squash thinly with a sharp knife, flat blade of grater, of mandolin (not my choice, I like my fingers!)
Season the fish with the salt.
Zest the lemon, then cut in half. Cut one half of the lemon into 1/4 inch slices. Juice the other half of lemon.
Cut 2 pieces of parchment into a 12 X 12 inch square and place on a sheet pan. Place the squash slices on the parchment in a nice pattern, then top with the seasoned fish. Add the fresh herbs, lemon zest, and slices of lemon. Drizzle with the olive oil and lemon juice. Garnish with fresh herbs if you like. Fold the parchment from one corner over the fish to the other corner so you end up with a triangle. Starting at one end, fold over the edge of parchment and work your way around, crimping as you go, until you get to the edge.
Place in oven and cook for 12-15 minutes, depending on thickness. Let cool, then set on a plate or platter. Carefully make an incision in the parchment with a knife. Eat directly from the parchment, or slide onto the plate, being careful to collect the juices, it makes a delicious sauce.