| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
May 1990 |
1 |
Servings |
INGREDIENTS
|
|
Four, 20 by 15-inch |
|
|
pieces of parchment |
|
|
paper |
|
|
Vegetable oil for brushing |
|
|
the parchment |
|
|
Four, 6 to 8-ounce |
|
|
skinless flounder |
|
|
or orange roughy |
|
|
fillets |
|
|
Twelve 1/4-inch-thick tomato |
|
|
slices |
| 8 |
|
Kalamata or other |
|
|
brine-cured black pitted |
|
|
and sliced |
|
|
olives thin |
| 1/2 |
t |
Dried hot red pepper flakes |
| 1 1/2 |
T |
Unsalted butter, cut into |
|
|
bits |
|
|
The zest from 1/2 orange |
|
|
removed with a |
|
|
vegetable peeler and cut |
|
|
into thin |
|
|
julienne strips |
| 4 |
|
Fresh herb sprigs, such as |
|
|
sage |
|
|
thyme or parsley |
INSTRUCTIONS
On a work surface brush 1 of the pieces of parchment with the oil,
turn it over, and brush the other side with the oil. Arrange a second
piece of parchment on top of the first, brush it with the oil, and
layer the remaining 2 pieces on top in the same manner. Season the
fish with salt and pepper, arrange 1 of the fillets on one half of the
top piece of parchment, and top it with 3 tomato slices, one fourth of
the olives, 1/8 teaspoon of the red pepper flakes, one fourth of the
butter, one fourth of the zest, and 1 herb sprig. Fold the other half
of the parchment over the fillet, beginning with a folded corner twist
and fold the edges together forming a half-heart-shaped packet, and
seal the end tightly by twisting it. Make 3 more packets with the
remaining parchment and ingredients in the same manner.
(Alternatively, the fish mixture can be wrapped in sheets of foil,
oiling only the inside.) Bake the packets on a baking sheet in the
middle of a preheated 450F. oven for 10 minutes and cut them open
before ser ving. Serves 4. Gourmet May 1990 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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