To ensure that food steams properly, you need to lock in moisture by creating a tight seal with no gaps. Start with a generous piece of parchment (about 11 by 15 inches), which leaves plenty of room for folding the edges, and follow these steps. This folding method also works with foil, which is ideal for the grill.
|STEP: 1||STEP: 2||STEP: 3|
|Place the fish and vegetables off center on one half of the parchment paper.||Fold the other half over itself along each edge, pinching the corners together.||To open after cooking, transfer the packets to plates. Use scissors to make a small X in th etop of each packet. Carefully tear open. (or let guests do it at the table) Watch out for the steam|
Try this quick and healthy fish packet recipe on your next busy night.
Time: 15 minutes prep, 15 minutes in the oven
tomato, onion, black olives and Feta
Place 4 6-oz pieces boneless, skinless, cod, salmon, or bass, 2 cups halved cherry tomatoes; 1/4 thinly slices red onion; 1/3 cup halve pitted olives; 1/4 cup olive oil; and salt and pepper on 4 large pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over. Bake on a baking sheet at 425 F, until the fish is opaque throughout, 12-14 minutes. Top with Feta.
Eat the fish straight off the paper or transfer to a platter. Watch out for steam when you tear the packets open. Serve with brown rice, bulgur, or some other whole grain.