Citrus & Fish

I live in Alberta and today, Wednesday April 2, it is snowing! Tonight I am eating an easy meal of fish, veggies and rice topped off with bright lemon and dreaming of  a hot summer sun.


Fish en Papillote

Oven temperature: 400F

Cooking Time: 10-15 minutes

Equipment: jelly roll pan, parchment paper

Ingredients

4 cups cooked jasmine rice

8 (4- ounce) Fish Fillets, Cod, Sole, Tilapia, Halibut, Flounder or other white fish

4 green onions, thinly sliced lengthwise

2 carrots, thinly sliced lengthwise

4 tsp olive oil

4 tsp white wine or lemon juice

1 tsp salt

2 cloves garlic

2 tsp butter
2 thin slices lemon

8 sprigs fresh thyme

Fresh ground black pepper

8 sheets of parchment or baking paper approx. 13 X 13 inches

Order of Events

1. Preheat oven to 400 F.

2. Lay parchment papers out on the counter ready to assemble.

3. Place ½ cup of cooked rice on each piece of parchment. Top with a fish fillet. Top each fillet with green onions and carrots.

4. Top packets with ½ tsp each of olive oil and white wine or lemon juice. Crush garlic into salt and chop fine, sprinkle on top.

5. Top with a dot of butter, 2 slices lemon, sprig of fresh thyme and fresh ground black pepper.

6. Pull edges of parchment paper together and fold over a number of times. Fold ends in and tuck under. Tightly seal the edges around the ingredients. Or Pull the sides of the parchment up and tie tightly with oven proof string.

7. Place packets on a jelly roll pan or baking sheet with sides as some juices may escape. Bake in the centre of the oven until the fish is opaque and the vegetables are tender crisp, 10-15 minutes. Carefully open one packet (watching out for steam) to check for doneness; fish should flake with a fork. Let stand 5 minutes before serving.

8. Serve directly in the parchment on a plate. This keeps the fish warm until everyone sits down. For variety choose your favourite veggies thinly sliced.