|2 servings||calories per servings 720||protein serving 37 g||carbs per serving 38 g||total fat per serving 40 g|
While the technique to prepare anything en papillote (pronounced on PAH-pee yote) or “in parchment” may sound like a tricky labor of love, this sophisticated dish is easier than you might think. Dogfish, a mild, flaky white fish provided by our sustainable seafood partner Sea to Table, presents a perfect medium to carry the bright woody flavors of thyme, root vegetables and asparagus. A bold mixture of tomatoes, citrus and red pepper flake delivers heat and acidic notes to balance out a dinner fit for a lovely evening in.
|Nutrition Facts||/ Per Serving|
|Total Fat||40 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||38 g|
|Dietary Fiber||7 g|
Heat oven to 450° F. Prepare your mise en place: Zest orange, then trim away the white pith, and cut the fruit into sections. Peel and chop garlic. Slice carrots on the diagonal, 1/4 inch thick. Cut the potatoes into 1/4-inch-thick rounds. Snap off and discard the tough ends of asparagus (about the bottom 1 inch of each spear), and cut the spears crosswise into thirds. Thinly slice roasted red pepper. Cut tomatoes in half. Cut olives in half.
In a medium bowl, stir together garlic, orange zest, 2 tablespoons olive oil, 1/2 teaspoon French Picnic salt, thyme and pepper flakes (the total amount of red pepper flakes will yield a somewhat spicy dish; use less or none if you prefer a milder flavor). Season with black pepper. Stir well to blend.
Fill a saucepan two-thirds full with water, and bring to a boil. Add carrot and potatoes, and cook until barely tender, about 3 minutes. Drain, add to the bowl with the dressing, and stir to coat. Stir in the asparagus and roasted pepper.
Cut each fillet into 2 pieces. Sprinkle fish with a total 1/4 teaspoon French Picnic salt and with pepper.
Place the 2 sheets of parchment paper side by side on a work surface. Fold each sheet of parchment in half (with the short sides together) to make a crease in the center, then open the sheets back up. Spoon half of the vegetable mixture in a shallow pile below the crease of each sheet. Place 2 pieces of fish atop each pile of vegetables (reserve the bowl). Sprinkle cooking wine over fish in each packet.
Fold parchment paper over the fish and vegetables. Tightly fold the paper to enclose the fish and vegetables, and twist each end tightly. It’s fine to use a few paper clips or staples to hold the parcels closed. Repeat with second packet. The parcels must be sealed to hold in the steam during baking. Place the parcels on the baking sheet. Bake until the parcels puff in the center and the paper browns lightly in spots on top, about 12 minutes.
While the parcels are in the oven, in the bowl used for the vegetables combine tomatoes, orange sections, olives and remaining 1 tablespoon olive oil. Stir well, and taste and adjust seasoning as desired with remaining French Picnic salt.
Slide the parcels to serving plates. Open at the table and top with the tomato mixture.
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...