Ever heard the phrase "truth in advertising?" Yeah... remember that phrase.
Last weeks recipe was straight forward and simple, fish cooked en papillote. Now, since I know Janette is going to make fun of me for my word selection, en papillote simply means that it is cooked in a pouch made of parchment paper, thereby steaming the item and sealing in the juices and flavors inside the pouch.
During our weekly outing to the store, we stopped by the seafood counter and found some really nice Mahi fillets that were reasonably priced, so we got two, along with some snow crab that was on sale... but that's not part of the ingredients for the dish! :D The recipe says you can use frozen after it's thawed, but really, if you have a seafood department that has some good looking stuff in it, use it!
The prep for this one is simple. Pre-heat the oven to 400 degrees. Slice a lemon into about eight slices, chop some dill weed, or use dry if you prefer, drain some capers, and have your sous chef (lmao) cut two sheets of parchment paper into nice heart shapes. Lay your new heart shaped parchment out and place four of your lemon slices in the center of one half of each heart. Season your fish of choice with lemon pepper (not too much, there's LOTS of pepper in it!), and place the fillets on top of the lemon. Sprinkle on your dill and then your capers which have been drained. You then seal your papillote by folding the edges over a few times to make a nice seal. Place on a baking sheet, and bake for about 12 minutes.
The down side to cooking fish in a pouch is that you have to open the pouch to make sure the fish is done, but really, use a 1/2 inch thick piece and cook as directed, and it'll be perfect! It's also after opening the pouch that you'll remember you completely forgot to add those capers... but it's all good, Jamie doesn't like them that much, and it really didn't seem like it was much of a loss. The fish was moist, flaky, and lemony. I went a little heavy on the lemon pepper, you know, flashbacks to the NON seasoned pesto chicken I guess, so this was a bit spicy, but still good. I made some brown rice and green beans to accompany, and remember those crab legs? Yeah, they were tasty as well, if a bit messy!
The great part of cooking en papillote is clean up... pick up the parchment, being careful to not spill anything inside of it, place into garbage, repeat for each one. Wipe down your cookie sheet. Done!
The only thing I would change about this one would be watching the seasoning next time. Other than that, this was a success. Oh, and the truth in advertising comment? Yeah, you would think there would be MUSTARD in mustard-dill fish; dry, yellow, dijon... something! But no loss in my opinion! Oh... And I need to remind myself to take pictures of the whole process! Yeesh!
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