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Halibut Baked in Paper |
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Serves: 4 Print this Recipe(Pesce in Cartoccio) Category: Fillets and Steaks Fish baked in a parchment paper package is a dramatic dish that is actually quite easy to make. The paper holds in all of the flavor of the fish and seasonings and has the added advantage of saving on clean up. Aluminum foil can be substituted for the parchment, but it is not as attractive. 2 medium tomatoes, seeded and chopped 2 green onions, finely chopped 1/4 teaspoon dried marjoram or thyme 2 tablespoons fresh lemon juice 2 tablespoons olive oil Salt and freshly ground black pepper 4 (6 ounce) halibut steaks, or other fish steaks, about 1-inch thick 1 Place a rack in the center of the oven. Preheat the oven to 400°F. In a medium bowl, mix together all of the ingredients except the fish. 2 Cut 4 sheets of parchment paper into 12-inch squares. Fold each sheet in half. Open the paper and brush the inside with oil. Place a fish steak to one side of the crease. Spoon the tomato mixture over the fish. 3 Fold the paper over the fish. Seal each package by making small folds from one end to the other all along the edges and creasing firmly. Carefully slide the packages onto 2 baking sheets. 4 Bake 12 minutes. To check for doneness, slit one package and cut the fish in the thickest part. It should be just barely opaque. 5 Slide the packages onto serving plates and allow the diners to open their own. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Halibut Baked in Paper comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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