I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Friday, July 30, 2021

Salsa Verde Fish en Papillote

This method of cooking known as en Papillote ensures that all the wonderful flavours of the salsa verde and lemon steam right into the fish.

3 basa fillets, or other white fish
1/4 cup olive oil
1 tsp dijon
1/2 tsp salt
1/4 cup chopped flat leaf parsley and/or spinach
2 tsps capers
1 tsp minced garlic
1/2 tsp onion powder
zest of 1 lemon
lemon slices
Optionals: sliced black olives, fresh peas, snowpeas

Cut 3 pieces of parchment paper about 12 X 15" square. Zest the lemon then put the zest aside and slice the lemons thinly. Place 3 or 4 slices on each piece of parchment.
Whisk the olive oil, dijon and salt together. Place fish on top of the lemon slices.

To make the salsa verde place the parsley, capers, garlic, onion powder and lemon zest in a food processor and pulse a few times. Or you could chop very well by hand. Spread the mixture over each fish fillet. add the black olives, peas and snowpeas if using.

Now fold the parchment up by the long sides and fold the ends into a point, then tuck underneath to ensure that the steam when cooking stays inside the parcel.

Place the pouches on a baking sheet and bake in a 450°F oven for 18-20 minutes.

Then carefully open a packet. The fish should flake easily.

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