Our kids were not overly fond of fish until we began serving it in parchment paper pouches. They loved cutting through the paper to find their dinner inside. Besides offering a fun way of serving food, baking in parchment is actually one of the healthiest ways to cook fish. The fish steams in its own juices so it stays delectably moist, while the vegetables, olives, and capers meld into a flavor-packed broth. What's more, this dish is just as wonderful cooked on the barbecue. Whichever way you cook it -- in the oven or on the grill -- all that's needed is a crusty loaf of bread to sop it all up.
Halibut Puttanesca en Papillote
(4 servings)
Ingredients:
Organic olive oil cooking spray
Four 6-ounce skinless halibut or cod fillets
Kosher salt
Freshly ground black pepper
2 cups peeled and diced eggplant, cut into 1⁄2-inch cubes
2 cups diced zucchini, cut into 1/2-inch cubes
1 tablespoon minced garlic
20 pitted black olives, halved lengthwise
4 teaspoons capers, drained
8 anchovy fillets in oil (optional)
One 14.5-ounce can diced tomatoes, drained with juice reserved
4 tablespoons dry white wine
Pinch of crushed red pepper flakes, or to taste
- Preheat the oven to 400°F, or set a grill to medium heat. Prepare four pieces of parchment paper, 14 by 15 inches each; fold each piece in half and cut a half circle to form a full circle when open.
