HEALTHY DISH
*
recipe makeovers full of modern flavor
Perfect, Flaky Fish
Love fish but hate the kitchen odor? This recipe is for you BY JONNY BOWDEN, PHD, CNS, AND JEANNETTE BESSINGER, CHHC
The term “en papillote” literally means “in parchment.” It is a French culinary technique for cooking individual servings of food inside of packets of tightly folded parchment paper. Cooking en papillote allows food to gently steam inside of a sealed environment, thus concentrating the flavors and containing the odors—which is perfect for fish. You can easily combine lighter, quick-cooking veggies and fresh herbs or pungents with the fish to create tasty little “one-packet” meals. As the servings are individual, the technique works equally well for just one or several servings. This fish dish is an absolutely wonderful way to lighten up your evening fare!
Mix it Up
FOR FRESH HERBS, TRY: chives, thyme, parsley, dill, and⁄or cilantro. FOR SIMPLE SAUCES, TRY: lemon or lime and olive oil, sweet teriyaki, peanut sauce, miso paste, mustard mixed with dried dill, olive oil mixed with Cajun spices, hot sauce or harissa, Greek dressing, or Italian vinaigrette.
42
• MARCH 2020
BN0320_D_HealthyDish_JS.indd 42
1/27/20 3:20 PM
Photo: adobestock.com
FOR VEGETABLES, TRY: thinly sliced fennel, sweet or green onion, bell peppers, greens of all kinds, haricots verts, sundried tomatoes, or cooked artichoke hearts. You can also use thin slices of lemon, lime, orange, or grapefruit.
Photo: Pornchai Mittongtare; Styling: Robin Turk; Food Stylist: Claire Stancer
You can use any kind of skinned and deboned fish—try different varieties to find one you love. Mix-and-match different veggies, spices, and sauces to create your own flavor combinations.
