Orange Fish in Parchment


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Because the fish, which is flavored with garlic, chile, ginger, and turmeric, is sealed in a pouch before it's baked, it stays extra moist and flavorful with no risk of drying out. Feel free to try this method on other types of fish, like salmon, halibut, or cod.

Ingredients

  • 5 garlic cloves, finely grated
  • 1 small Indian green chile or serrano chile, finely chopped
  • 1 3" piece ginger, peeled, finely grated
  • 1 Tbsp. extra-virgin olive oil
  • 4 8-oz. fillets sea bass (1"–1½" thick)
  • Peel of 1 small clementine, finely chopped
  • Cooked white rice and lime wedges (for serving)

Recipe Preparation

  • Place a rack in middle of oven; preheat to 450°. Mix garlic, chile, ginger, oil, and turmeric in a small bowl to make a paste. Place fish on a paper towel and pat dry. Season all over with salt. Using half of the paste, coat 1 side of each fillet. Place a 2-foot sheet of parchment paper on work surface. Arrange fillets, paste side down, on half of parchment; coat top sides with remaining paste, making sure to evenly cover the entire surface. Top fillets with finely chopped clementine peel and fold other half of parchment up and over fish. Fold each open side over three times to seal parchment and make a pouch. Chill 30 minutes.

  • Transfer pouch to a rimmed baking sheet and bake 10–12 minutes. Turn off oven and let fish sit in oven 1 minute longer—the pouch should have puffed up at this point. Remove from oven, let pouch cool 1 minute, then open (be careful of the hot steam inside!).

  • Transfer fillets to plates and spoon juices from pouch over. Serve with rice and lime wedges for squeezing over.

Recipe by Recipe adapted with permission from Indian-ish by Priya Krishna with Ritu Krishna (Houghton Mifflin Harcourt). Copyright © 2019.Reviews SectionWe loved this fish.Made it with sea bass and, since I only had chipotle chile, I added a small piece. And the fish was the most moist I ever made! Next time, I have to get the ginger way more fine. Thank you for a new addition to my repertoir!AnonymousCosta Rica08/14/20Very good flavor from the gingery floral (from the turmeric) garlicky spicy paste. Laid a slice of orange on each piece in the foil packet and it worked out nicely. Used fresh turmeric which they have at many groceries now. All that said, I liked it more than my wife, who thought it was a bit “too much. “My wife, 2 year old son and I loved this dish. I made two pouches, one with the chiles and one without. Both were great.AnonymousSan Francisco California 04/14/19I was really disappointed by this recipe. I loved the technique- the fish cooked in parchment paper was perfect. The spices and orange peel were bitter. We had to throw out expensive Sea Bass. I won’t be making it again.MsjohnstonColumbus, IN04/13/19I was not a fan of this dish. The flavors were a little too obscure (and none were cooked down to mingle the flavors). Feel like I wasted a good piece of fish, unfortunately. I’d move on to a different less ginger/turmeric/orange rind fish recipe.This dish was absolutely spectacular. We had a beautiful piece of Sea Bass from our local fish market, Dirk's, and used all of the paste on 2 nice filets. Definitely one that will be in our fish repertoire from now on. Thanks BA!Super easy, so quick, and delicious! I used cod, my pieces were only about 1/2 inch thick, cooked at 200C for 10 mins and was perfect. I didn’t have chillis so used about 1/2 tsp chilli flakes and worked great. Also only used 3 garlic cloves. Will definitely be trying again with other types of fish :)AnonymousBristol, UK03/27/19

18 Parchment Meals That Make Cooking Fish for Dinner a Breeze

You vowed at the beginning of the year to incorporate more fish into your weeknight dinners, and now’s the time to hold up your end of the bargain. We’re not talking fried fish and chips, although, you should probably do that every now and then too. We’re referring to healthy baked fish in parchment. Whether you’re adopting the pescatarian way of life or you’re just jonesin’ for those Omega-3s, these 18 “en papillote” ideas will have you wanting fish for dinner all week.

Fish Puttanesca en Papillote With Zucchini

The bright puttanesca flavors of tomatoes, capers, and olives are the stars of this dish. Be sure to use a firm whitefish like cod, sea bass, or haddock to stand up to the other bold ingredients. (via Williams Sonoma)

Baked Asian Mahi Mahi Packets

If mahi is your go-to when dining out, you shouldn’t be afraid to cook it at home. Season it with a honey-ginger glaze and wrap it up with shiitake mushrooms, snow peas, and baby bok choy. (via Eazy Peazy Mealz)

Brazilian-Style Moqueca Fish Packets With Coconut Milk and Tomatoes

You’ll get incredible flavor from this Brazilian baked fish. Serve it over creamy coconut rice with a caipirinha in hand and you’ll be instantly transported to Rio. (via Feed Me Phoebe)

Lemon Garlic Butter Fish in Parchment

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Fish With Blood Orange and Thyme in Parchment

Talk about a stunning presentation. This whole trout filet on top of blood oranges is giving us all the heart eyes emoji. (via The View from Great Island)

Halibut With Artichokes and Tomatoes en Papillote

If you’re in need of a dinner party main course, this halibut is waiting for its time to shine. Each guest will be presented with their own pouch, which they’ll open themselves to reveal a jaw-dropping aroma and meal. (via Kitchen Confidante)

Baked New Potatoes and Cod en Papillote

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Salmon in Parchment With Potatoes and Asparagus

You’re always looking for new and improved ways to slay the salmon game, and this is one of the ways you’ll do just that. Keep it simple and your restraint will be rewarded. (via The Pioneer Woman)

Mediterranean Fish en Papillote

/>Prep these Mediterranean fish packets before you leave for work and all you have to do is throw them in the oven when you get home. Pour yourself a glass of chilled white wine to sip on while it cooks and toast to a job well done! (via From a Chef’s Kitchen)

Mexican Fish in Parchment

The key ingredient to this tender fish is none other than Mexican light beer. Empty the packet (including the boozy sauce) over cilantro-lime brown rice or fill a corn tortilla for an epic taco Tuesday. (via Beyond Mere Sustenance)

Miso Sea Bass en Papillote

Once you try this miso glaze on Chilean sea bass, you’ll never be satisfied with less. Finish the dish with a sprinkling of chopped scallions, sesame seeds, and a squeeze of fresh lime juice before plating. (via Dishing Out Health)

Provencal Fish in Parchment

If you want to feel like you’re dining on the French Riviera, this fresh-tasting sole is the way to go. Pair the fish with classic flavors of Provence, such as fennel, lemon, and tomatoes. (via Family Style Food)

Salmon en Papillote

When you cook at home for date night, you want to impress without making anything too heavy. This baked salmon is perfectly balanced AND the execution is incredibly easy. (via Pickled Plum)

Salmon, Orzo, and Arugula Pesto en Papillote

Did you know you can cook pasta right alongside your salmon in the parchment packet? This way, your whole meal is done at the same time and you don’t have to worry about a bigger mess. (via Raisin and Fig)

Spicy Asian Baked Swai Packets

Swai is a very affordable and readily available flat fish you can get in the freezer section of any grocery store. When you spruce it up with a spicy Asian sauce, you’ll have a dish worthy of a swanky restaurant menu. (via The Charming Detroiter)

Rainbow Trout and Pasta in Parchment

This kid-friendly trout is guaranteed to be loved by the whole family. The youngsters will love getting their own packet to open and you’ll be happy knowing that they’re eating a healthy meal from beginning to end. (via Seasons and Suppers)

Tuna en Papillote With Italian Salsa Verde

When you seal a tuna steak in parchment with lemons, onion, peppers, tomatoes, and a glug of white wine, the result is a lovely aromatic flavor. Finish with a spoonful of herbaceous Italian salsa verde before diving in fork first. (via Lexi Bites)

Wild Salmon, Asparagus, and Shiitakes in Parchment

Chefs swear by this method for a reason, so stock up on your parchment and make this salmon with asparagus and shiitakes ASAP. (via Cookbooks 365)

About Spicy Orange Tilapia

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Easy Fish Baked in Parchment

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Steaming fish in parchment paper is a healthy, tasty way to cook it, and it’s so simple you can have it ready in less than 30 minutes. Impress dinner guests by presenting them with their very own parchment pouches. As you cut through the parchment, a puff of steam rises. Oohs and ahs ensue.

What to buy: Parchment paper can be purchased at most grocery stores.

Game plan: You can prepare the parchment package ahead of time and refrigerate it for up to 6 hours. Then cook as directed.

To see this recipe with illustrated steps, check out The Basics: How to Make Fish Baked in Parchment.


Steamed Fish en Papillote: Steamed Orange Roughy

En Papillote (French for “in parchment”), is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The “parcel” is typically made from folded parchment paper. The parcel holds in moisture to steam the food.

It’s probably nothing new. But Cooking with parchment paper is wise for various reasons. Line your pans and eliminate baked on messes. It’s a nonstick wonder and clean-up becomes a privilege, not a chore. It locks in moisture and flavor for tender, fall apart goodness. And, It’s very healthy. You barely need any oil or fat to cook in parchment because the food effectively steams inside the parchment.

This recipe for steamed fish calls for a firm-fleshed fish. I chose to use Orange Roughy. Orange Roughy is a mild flavored whitefish with firm flesh. Johnnies sells frozen orange roughy fillets in 16 oz. bags. Each bag contains (4) four ounce vacuum wrapped fillets. And there’s even recipes and cooking instructions on the bag in case my recipe doesn’t interest you.

And why wouldn’t this recipe interest you? Maybe, like me, you despise cooked spinach. Maybe you can’t even stand the smell of cooked spinach. I know that Popeye had some impressive biceps because he at all that spinach, but it doesn’t even look appetizing! A friend shared this recipe with me, it’s one of those “Martha Stewart” recipes. I guess it would have been rude not to give it a try. Besides, now that I’m 40 I figured maybe it was time to whip up some cooked spinach. Maybe because my taste buds have matured, maybe because of all the supposed health benefits. Either way, it seemed like the perfect light, summer seafood recipe.

Steamed Fish en Papillote

Ingredients:

4 skinless firm-fleshed fish fillets, I used 4 oz. Orange Roughy fillets

coarse sea salt and black pepper

2 cups trimmed spinach leaves

*Parsley-Lemon Butter (see recipe that follows)

2 lemons, one sliced into 1/8-inch rounds, the other cut into wedges

Heat oven to 400 degrees. Lightly season fish on both sides with salt and pepper.

Cut four pieces of parchment paper, each measuring approximately 12 by 17 inches, and lay them on a clean work surface. Fold each in half crosswise, then open and lay flat.Divide spinach leaves among 4 parchment pieces, mounding leaves on one side of the fold. Divide butter by fourths, then divide again. Spoon half on top of spinach top with 2 lemon slices. Lay a fillet on top of the lemons and spoon remaining butter on fish. Fold over parchment and form a half-moon packet, beginning at one corner make small overlapping pleats all the way around to seal the edges completely.

Transfer packets to a rimmed baking sheet and cook until slightly browned and the parchment puffs up, about 12 minutes (8 minutes per inch of thickness for firm-fleshed fish).

Use kitchen shears to cut open the packets. Be careful when unwrapping, steam will be hot!! Serve immediately with lemon wedges.

Parsley-Lemon Butter Ingredients and Directions:

  • 4 Tablespoons (1/2 stick) unsalted butter, room temperature
  • 2 tablespoons dried parsley
  • 1 tablespoon finely grated lemon zest
  • 1 clove garlic, minced (about 1 teaspoon)

In a small bowl, stir together all ingredients with a rubber spatula until well combined.

I must admit that my parchment paper didn’t puff up as perfectly as Martha’s. I don’t think it actually puffed up very much at all, maybe I didn’t seal the edges completely. But, the lack of presentation did not alter the taste or texture of my fish. The flavor was incredible, lots of lemon. And the texture was perfect, very moist and buttery. I still can’t believe that I ate cooked spinach. The addition of the butter and the lemon rounded out the meal completely! Two thumbs up!

*To the best of my ability, I have tried to indicate all ingredients and products that are available at Johnnies in Bold Print.


Orange Fish in Parchment - Recipes

Servings: 4
Start to finish: 35 minutes (25 active)

Ingredients
1 small orange
1 lemon
Four skinless 4 to 5-ounce center cut salmon fillet pieces
1/4 cup fresh rosemary, chopped
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup olives, preferably oil cured, chopped
1 small serrano chile, sliced thin, crosswise

Directions
Preheat the oven to 400 F.

Cut half the orange and half the lemon crosswise into thin slices . Juice the remaining half of the orange and lemon.

Place a large piece of parchment paper, about 24-inches long on a sheet pan and fold it in half crosswise. Open the paper, put the right half of the parchment on top of a sheet pan (letting the left half hang off) and arrange half the orange and lemon slices about 2 inches to the right of the center fold, in a rectangle shape, about the size of the four pieces of salmon laid sideways next to each other (perpendicular to the crease). Sprinkle half the rosemary on top of the citrus and top the rosemary with the four pieces of salmon. Sprinkle the fish with some salt and drizzle the citrus juices and olive oil on top. Distribute the chopped olives and sliced chile evenly over the four pieces of salmon and top each piece with one fourth of the remaining rosemary and the remaining orange and lemon slices.

Bring the left half of the parchment up and over the salmon to completely cover it. Starting at the top left of the parchment package, make ¼-inch folds all around the perimeter and press to crimp and seal, until you have completely encased the salmon.

Bake the wrapped salmon on the sheet pan in the middle shelf of the oven for 15 – 18 minutes or until it is just cooked through (you can stick a knife through the parchment and salmon and if it goes easily that means the fish is done).

Cut open the parchment, knock off the citrus slices and transfer the salmon pieces to each of 4 plates. Spoon some of the olives, chile slices, rosemary and juices from the bottom of the parchment over each piece and serve right away.

Borscht Beets
Serves 4 to 6
Hands-of prep time: 15 minutes
Total prep time: 1 hour (longer if using oven method)

2 pounds beets scrubbed and all but 1 inch of the tops removed
1 1/2 teaspoons kosher salt
1/3 cup balsamic vinegar
1 teaspoon sugar
1 teaspoon caraway seeds
1/2 small red onion sliced paper-thin
1 cup sour cream or low fat yogurt
1 tablespoon chopped fresh dill
Additional kosher salt and freshly ground black pepper to taste

Place beets in a large sauce pan and add enough cold water to cover.
Add 1 teaspoon of the salt and bring to boil over high heat. Reduce the heat to medium high and simmer until tender, 45-50 minutes. (Alternatively, preheat the oven to 350 F, wrap the beets individually in foil, and roast for 1 1/2 to 2 1/2 hours or until tender.)

While the beets are cooking, combine the remaining 1/2 teaspoon salt, the vinegar, sugar and caraway seeds with the onion in a small saucepan. Bring to a boil and remove from the heat.

Remove the beets from the water and set aside until cool enough to handle.
Peel, slice thin, and toss with onion mixture. Stir in the sour cream and dill
and season with salt and pepper to taste. Serve at room temperature.

Most Atlantic salmon are farm raised while most Pacific salmon are wild caught. Although farmed salmon outnumber wild salmon 85 to 1 in US markets, only wild-caught salmon from Alaska is certified as sustainable by The Marine Stewardship Council and is considered the best choice when purchasing salmon.

Wild-caught salmon from California, Washington, and Oregon are just considered a good choice, better than farm-raised salmon, but some species have been placed on the Endangered Species list due to (but not limited to) loss of habitat and over fishing.

There are several websites where you can find up-to-date information on sustainable seafood choices, and wallet size guides you print and take with you to the fish store or supermarket.

Preparing Beets
Use the old egg slicer to slice cooked beets. It is also a great tool for slicing cultivated mushrooms or an avocado that you quarter first.

Handling Beets
To keep your hands from getting stained while preparing beets (and if you hate those surgical gloves as much as I do), rub your hands with vegetable or olive oil before you start. It will keep your hands protected.

How to Cook the Beet Greens
A nice way to cook beet greens is to saute them in olive oil and garlic and then squeeze some fresh lemon juice on top. Wash the greens and then remove the leafy part from the stems and chop the stems. Heat the oil in a large skillet, add the stems first and saute them for a few minutes. The add the leafy greens and the garlic and saute for a few more minutes or until tender. Season with salt and pepper and the lemon juice.


  • safflower oil for coating pan
  • 1 3/4 lb.. monkfish fillets
  • 1/3 cup low-sodium soy or tamari sauce
  • 1/3 cup minced green onions, including green tops
  • juice from 2 lemons
  • 2 tsp. minced chives
  • 2 tsp. minced parsley
  • 1/4 cup dry white wine

Step 1

Preheat oven to 400 lightly oil a 9” x 12” baking dish. Lay out 4 sheets of parchment paper. Cut monkfish into 4 equal parts and lay each on a sheet of parchment. Sprinkle with soy sauce, green onions, lemon juice, chives, parsley and wine. Bring edges of parchment together and roll to seal on all sides. Place packets seam side down in baking dish.
Bake for 20 minutes. To serve, unroll parchment packets and place fish on platter. Spoon cooking liquid and herbs over top.


Preparation

Place the fish on a paper towel and pat dry.

In a small bowl, stir together the oil, garlic, ginger, turmeric, chile and salt into a paste. Using half of the paste, coat one side of each fillet.

Spread a 2-foot sheet of foil out on the counter. Place all the fish fillets on one half of the foil, paste-side down. Coat the other side of the fillets with the remaining paste, making sure to evenly cover the entire surface area of the fish. Evenly sprinkle the clementine peel over the top of each fillet. Fold the other half of the foil over the fish, then fold each side over three times to seal the foil into a pouch. Refrigerate the pouch for 30 minutes.

Transfer the pouch to a baking sheet and bake for 10-14 minutes, depending on the thickness of your fillets, then turn off the oven and let the fish sit in the oven for 1 minute more — the pouch should have puffed up at this point.

Remove the baking sheet from the oven and let the pouch cool down for a minute, then unseal the sides of the pouch (be careful of the hot steam inside!). Serve each fillet with a lime wedge for spritzing and spoon the juices from the foil pouch over the top.

Excerpted from Indian-ish: Recipes and Antics from a Modern American Family © 2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Nutritional

  • Serving Size: 1 (198.5 g)
  • Calories 178.7
  • Total Fat - 7.3 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 62.3 mg
  • Sodium - 246 mg
  • Total Carbohydrate - 3.7 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.6 g
  • Protein - 24.2 g
  • Calcium - 34.9 mg
  • Iron - 2.6 mg
  • Vitamin C - 8.9 mg
  • Thiamin - 0.4 mg

Step 1

Step 2

Cut 6 pieces parchment paper apprx 15"x10".

Step 3

Just before baking place 1 lime slice in the center of each parchment paper.


Salmon Baked in Parchment with Orange, Zucchini, and Summer Squash

Have you made a meal in a parchment packet before? I hadn’t. But now, consider me a convert to this cooking method. Here’s why:

It takes 20 minutes and requires barely any clean up. All you need is a long sheet of parchment, one fillet of fish (I used salmon, but I’ve since used haddock with similarly good results), a drizzle of high quality olive oil (I love California Olive Ranch Everyday olive oil), thin slices of garlic, rounds of citrus for moisture and flavor (orange, lemon, lime…), and any quick-cooking veggies you like (anything other than root veggies, which will take a lot longer to cook than the fish).

Here is a fantastic video tutorial on folding the packet in the proper, half moon-shaped way. I, however, can’t help myself and like to do most things on a wing and a prayer, so I chose to fold the parchment tightly into a rectangle. (Thankfully it worked.)

The packet went onto a cookie sheet and into the oven for about 18 minutes and when it emerged, lunch was self-contained and served. I ate it straight from the parchment. Classy as a box of wine.

I couldn’t tell which I liked more: the softness of the just-steamed fish or the light citrus sauce that was created inside my little pouch. I spooned it over the salmon while eating, but eventually resorted to upending the parchment into my mouth. I’ve been known to do worse, though. Want to know what else I do? Most times, when I steam broccoli (not using a steamer basket–just putting broccoli in a pot filled with about an inch or so of simmering water), I pour the small amount of water remaining in the pot into a cup and then…wait for it…drink it. Yes, I am the grossest. I tell myself it’s because some of the vitamins and minerals have seeped out of the broccoli and into the water and that it would be a shame to pour them down the drain. Then again, I tell myself a lot of wack-a-doo things. So.

Back to the salmon in parchment. It’s summery, healthy, and quick and easy to make. I think you’re going to love it.


Watch the video: How To Make Fish in Parchment By Rachael (May 2022).