A Packet of Fishy Goodness
I got the idea for this one from my good bud, Jamie Oliver. That guy is so enthusiastic about cooking that is is infectious! Anyway, he did something similar and I liked the idea and decided to my own version of it. It seems to me you can assemble your packets hours before dinner. Bon Apps!
1 Free range egg, beaten
2-3 lbs Fresh White Fish (Cod, Haddock, Flounder, Pollack, Sole, Sea Bass, Halibut, etc.); washed, dried and divided into 4 portions
1 lbs of fresh asparagus, washed and trimmed to fit in packet (~7 inches)
1 lbs of zucchini, sliced into 1/4 in rounds
8 scallions, trimmed to fit in packet (~7 inches)
1/2 cup sweet pepper, sliced in to 1/4 in strips
8 Tbs of unsalted butter, divided
1 tsp of dill, divided
1 tsp of thyme, divided 1/2 cup white wine, divided
4 tsp of Key Lime juice, divided
4 tsp of drained capers
2 cloves minced garlic, divided
salt and pepper to taste
- Preheat oven to 350 degrees.
- Prepare packet ingredients: drizzle olive oil to coat the fish, asparagus spears, zucchini and pepper slices.
- Cut 4 pieces of heavy duty foil large enough to make your packet (~26 inches long). Fold in half to make 12×13 squares. Paint 3 side edges of one half with egg wash. Fold the foil over and seal the edges, leaving the top edge of the bag unbrushed and open.
- In each foil, make a bed of asparagus and scallions. Next create a layer of zucchini and sweet pepper slices. Place fish fillet on top. Then add butter, key lime juice, thyme, dill, garlic and capers. Pour wine in and, close foil packet and place on a rimmed baking sheet.
- Repeat for remaining packets.
- Place baking sheet on the middle shelf and set timer for 20 – 25 minutes, depending on the thickness of the fish fillet.
- When the packets finish baking, stand back and pierce the packet near the seam to release the steam then unfold and plate the dish.
- Serve with fresh lemon slices and rice.