Most of us know we should incorporate more fish into our daily diets since it is low in fats and cholesterol and is a good source of protein. So fish for dinner needs to happen more frequently at family meals. However, coming up with ideas for preparing it are a challenge. I have always made fish an integral part of our family’s diet and I have to say both of my kids really enjoy eating it.
A new way I have been experimenting with went over rather well for dinner tonight. The technical term is fish “en papillote.” The French have a way for romanticizing even the most mundane style of cooking. Literally translated it is fish prepared in paper. Instead of frying, sautéing or broiling, making it “en papillote” is a far more satisfying way to devour it.
Because each piece of fish is individually seasoned and wrapped like a crescent moon in parchment paper, it both bakes and steams at the same time and comes out flavorful and moist. Buying good quality fish is essential for it to come out tasty. I’ve always been pretty picky about where I shop for fish and used to buy my fish only from Freeman’s Market in Maplewood (155 Maplewood Ave Maplewood, NJ 07040 (973) 763-9363). It’s a neighborhood fish market where the proprietor goes to the Fulton Fish Market in Manhattan early in the morning to select his fish before opening up for business. They have a wide variety and the fish is always fresh and tasty.
However, tonight I needed a more local option and was pleasantly surprised with the selection at King’s Supermarket in Short Hills (778 Morris Turnpike Short Hills, NJ 07078 Tel. #(973) 258-4000) . The fish not only looked fresh and inviting, but they also had a pretty good selection of wild caught fish. These are fish caught in the wild versus those that are farmed and the difference is tremendous.
So, I brought home 1.5 pounds of wild caught cod and placed each fillet on a separate sheet of parchment paper I had cut into large squares. The rest is so easy.
Fish for Dinner – Instructions:
- Salt each fillet to taste with S&P
- Dice up a combination of herbs you enjoy eating- I used Tarragon and Dill
- Dice up garlic and a little red onion or chives
- Thin lemon slices
- Place the garlic and onion on top and press into the fillet
- Add herbs, a few pieces of butter and lemon slices
- Cinch the ends to form a crescent and bake for 15 minutes (depending on the thickness of the fish)
I complemented the fillets with roasted purple Fingerling potatoes and sautéed asparagus. Is your mouth watering yet?