Wednesday, February 15, 2012

Fish in a Parcel

Flounder fillets were on special at the supermarket. I've never cooked this type of fish before, so I thought it would be a good time to try something new. Online, none of the recipes really appealed to me, so I decided to "wing it" and incorporate the pastry parcel idea. It's really a perfect and delicious cooking method for delicate fish fillets like flounder and sole, keeping the fish from falling apart, while retaining flavor and moisture. 

1-2 leeks, light green and white parts only, thinly sliced
1 Tbsp olive oil
1 or 2 flounder or sole fillets, per person
Sea salt & Pepper
Finely chopped or sliced vegetables, like tomatoes, summer squash, peppers, spinach, parsley, etc.
  • Preheat oven to 400°F (200°C). 
  • Gently sauté the leeks with olive oil until the leeks are soft. Set aside.
  • Wash and pat dry the fillets. Sprinkle both sides lightly with salt and pepper.
  • Place one seasoned fish fillet in the center of a piece of parchment paper. Add a spoonful of the cooked leeks. Add more chopped and sliced vegetables. For adults, if the fillets are thin, stack another fillet on top, sandwiching the vegetable layer. Fold in the two sides and then wrap up the other two edges into a parcel. You can secure the last flap with a wooden toothpick.
  • Continue as above with the remaining fillets. 
  • Bake for 20 minutes. Serve immediately. (Plates warmed in the oven for a minute are a good call).

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