This is a wonderful meal to serve during the holidays. I just love the little package that is created when you wrap the fish up in parchment paper. When you serve this I would suggest keeping the fish wrapped up and bringing scissors to the table. That way each guest can open up their own package, like opening up a gift. This is fresh, light and simple to make.
- 4 small cod fillets or mild flavored fish of your choice
- 1 leek sliced thin
- 1 fennel bulb sliced thin
- 1 lemon, peel removed, sliced thin
- 4 golden potatoes sliced thin
- 4 cherry tomatoes, cut in quarters
- pitted green olives or capers
- olive oil
- 4 teaspoons vermouth (optional or may be substituted with white wine or butter)
- parchment paper
- kitchen twine
- Set oven to 350º.
- Cut parchment paper to size big enough to wrap the fish and vegetables up in (similar to wrapping gifts).
- Lay about 5 potato slices flat onto the parchment. This should be about the size of the fish fillet. Sprinkle with a little bit of olive oil (1/2 tsp), salt, and pepper.
- Place the fish on top. Add a little more salt and pepper.
- Put 2 or 3 lemon slices on the fish.
- Layer fennel, leeks, tomatoes, and olives.
- Lay fronds of the fennel on the very top.
- Drizzle 1 tsp vermouth, 1 tsp olive oil, and a little s&p over the fronds.
- Now, wrap up the fish as if you were wrapping a gift or making a burrito.
- Tie with some kitchen twine and slide in a frond.
- Cook for about 25 minutes and serve.
The fish will come out with extra liquid at the bottom of the parchment. I would recommend serving this with some rice that can soak that up.