Fish Baked in Parchment Cocoon

 

Oven 400 F

Serves 2
1 lb frozen fish filets such as Halibut, Mahi-Mahi or Seabass

Leave the fish in the plastic and set in the sink, cover with cool water to thaw.

 

4 stalks celery

1 sweet yellow onion

 

2 tsp dried herbs – Provence mix or Italian mix

2 garlic cloves, minced

Olive oil

 

Chop finely to ¼” bits.

 

Cover the bottom of a sauté pan with olive oil and turn on medium-high heat. Add the vegetables and spices. Sauté for 2 minutes. Turn off the heat and set aside.

Two 18” squares of parchment paper

 

Black pepper

 Divide the fish in half and place the fish filets in the center of the paper. Cover with the sautéed vegetables. Sprinkle with grated black pepper. 

Fish Prepared in Parchment

Pick up the front and back sides of the paper and fold over 2-3 times, then twist the ends shut to form a paper cocoon. 

Fish Cocoon

Place the cocoons on a baking sheet and bake in the oven for 30 minutes. 

Serve with rice.

We enjoyed trout prepared in parchment paper at a tiny restaurant in Deer Park, Utah. They cooked it in a wood-fired oven, but we’ll just have to make do with the old GE.

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