Bluefish in Parchment
Submitted by fox7
Bluefish baked en papillote over wild rice, barley, and snow peas with sauteed mushrooms and red peppers. A light, herb-seasoned parchment packet dinner ready in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minCooking fish in parchment is one of those techniques that sounds fancy but is actually foolproof.
You wrap everything up in a neat little packet, slide it into the oven, and the steam does all the heavy lifting.
Here, bluefish fillets sit on a bed of nutty wild rice and pearl barley, topped with sauteed mushrooms, red peppers, and snow peas seasoned with savory and marjoram.
When you slit open that puffed parchment at the table, the burst of herby, briny steam is pure theater.
Chef Tips
- Salmon swaps in beautifully if bluefish isn’t available at your fishmonger.
- Cut the parchment into a heart shape and fold the edges in tight overlapping folds. A loose seal means escaped steam and dry fish.
- Cook the barley and wild rice ahead of time. This is a great way to use up leftover grains from the fridge.
- Let the packets rest for a minute after pulling from the oven. The steam inside is scalding, so slit carefully.
Ingredients
Directions
In medium nonstick skillet, melt margarine. Add scallions; cook, stirring frequently, 2 minutes. Add mushrooms, pepper, savory and marjoram; stir-fry 4 minutes, until just tender, set aside.
Preheat oven to 400?F. Cut each parchment square into a large heart shape and place on work surface. In medium bowl, combine snow peas, barley and rice. Divide barley mixture equally over one half of each heart; place bluefish on top of barley. Divide vegetables equally over bluefish; sprinkle with salt.
Fold parchment loosely to enclose filling. Starting at one end turn edges together in overlapping folds to make a tight seal. Place packets on baking sheet. Bake 12 minutes, until puffed.
To serve, place packets on dinner plates; slit open carefully and fold top parchment back.
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