| 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 |
ts |
Dried hot red pepper flakes |
| 1 1/2 |
tb |
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
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