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Chosen often for dinner, salmon paired with vegetables is a trusted go-to. But after a while, such a simple dish, if not changed up a bit can become too rote. However, I know such a meal is a smart choice for eating well, satiating my appetite and eating seasonally, so I keep my ears and eyes (and appetite) open to exploring new ideas. And I recently found one.
Enter Judith Jones’ cookbook, The Pleasures of Cooking For One. Published in 2009 before her death in 2017, many TSLL readers probably know Jones already. Her name came to be more commonly known in Nora Ephron’s film Julie & Julia as she was the editor of Julia Child’s beloved cookbook Mastering The Art of French Cooking and continued to be her editor for many years to come. Jones also edited Edna Lewis‘s writing whose American Southern cookbooks are worth checking out as well. Learn more about Judith Jones here and her contributions to the publishing world and especially the world of food. She too was a Francophile which I thought would make this recipe fitting as the recipe for this year’s French Week.
Now to the recipe!
Seemingly decadent and saved for special occasions, cooking a meal in parchment is actually a simple way to cook and even simpler because you aren’t cleaning up many dishes.
I kid you not, in fewer than 30 minutes, I was sitting down with my meal and a glass of crisp white chardonnay. As soon as I did so, I knew this was the recipe I wanted to share with you today.
A meal-in-one so to speak as the vegetables (légumes) cook right along with the salmon (the potatoes need a bit of extra cooking ahead of time, but they go right in with the fish as well). If you are looking for a fulfilling meal, are short on time, and want to eat well, be sure to give this recipe a try.
Fillet en Papillote avec Légumes
- 1 fillet favorite fish – salmon, halibut, tilapia, red snapper, flounder cook more than one fillet in the parchment if you want leftovers or would like two servings.
- 1 small-medium red potato thinly sliced (the width of a quarter)
- 1/2 medium zucchini, julienned (no need to peel)
- 1 medium carrot, peeled, cut and julienned
- 1 scallion cut width-wise into small round slices, white and green
- 3 slices fresh ginger – about the width of a quarter, peel and cut into thin strips
- 1 splash white wine
- fresh herbs, chopped Italian parlsey or tarragon or chives or summer savory.
- Preheat the oven to 425 degrees Fahrenheit/218 Celsius
- Prepare the potato – thinly slice, and place on a baking sheet lined with parchment. Sprinkle with olive oil – about 1-2 tablespoons. Place the potato rounds on the parchment, toss and make sure both sides are coated. Then sprinkle with salt and pepper. Bake for 10 minutes. (turn after 5 minutes in order for both sides to be baked well)
- While the potatoes are roasting, prepare the vegetables and season your fish. Find a 1/4 size baking sheet (or half baking sheet).
- Taking a piece of parchment (a sheet large enough to sit inside a large baking sheet) situated on the baking sheet you will be using for your fish, fold it in half (hamburger style). Don't pinch the ends/sides together yet. Place the fish on one side of the parchment near the seam (make sure the fish is generously seasoned with salt and pepper). Place the zucchini, caerrot, scallon and giner on top of the fish. Salt the entire platter of food again. Then, add the splash of white wine (1-2 tablespoons).The potatoes are likely done. As soon as they are done (protecting your fingers as they will be hot), place them on top of the fish and vegetables. Then sprinkle with the herbs.
- Fold the parchment to meet the end. Fold both open ends once, then fold the meeting ends twice. Then begin to pleast the entire three edges all the way around. You will be amazed how once you have it in the oven and it begins to bake, the edges to stay put. Just make sure you don't see any of the edges (all are tucked under and inside of the folds and pleats, and you will be set. If you do use a paperclip or clamp of some sort, just make sure it is nothing that will melt and remember that this device will likely be very hot to the touch when you take it out of the oven.
- Bake for 12 minutes. I baked a thick King Salmon fillet, and 12 minutes was enough – for one fillet, but if you are cooking larger fillets, you may want to cook 1-2 minutes more. Test with a toothpick or skewer. If it goes in easily (you don't want to overcook), then you are set to enjoy.
- No need to remove the meal from inside the parchment. Simply move the parchment filled with fish and vegetables to a plate, open the parchment and enjoy with a cup of the white wine you used to bake the fish.
- So incredibly simple, and absolutely satiating. I do hope you enjoy! Thank you Judith Jones!
~Explore more TSLL Recipes here.
EXPLORE MORE POSTS FROM FRENCH WEEK 2021
~Click here to view all of the posts from this year’s French Week.